Seasoning: 30 grams of onion, 30 grams of ginger, 2 grams of pepper, 5 grams of sugar, 20 grams of soy sauce, 2 grams of salt, 30 grams of yellow wine, 3 grams of monosodium glutamate, and 50 grams of peanut oil.

Practice of yellow croaker with scallion oil:

1. Cut open the yellow croaker, gut it, wash it, chop off the pectoral fin and dorsal fin, and carve a knife every 3 cm at the thick meat on both sides of the fish;

2. Put the wok on a big fire, scoop in clear water to boil, immerse the fish, add onion, ginger slices and rice wine 15g, boil, and cover the pot;

3. Switch to a small fire and keep it slightly boiling. When the fish is tender and ripe, pick it up and put it on a plate;

4. Put shredded ginger, salt, 15g yellow wine, soy sauce, sugar, pepper, monosodium glutamate and 100ml boiled fish soup into a small bowl and mix well;

5. Pour the prepared sauce on the fish and sprinkle with onion knots;

6. Add peanut oil to the wok, stir-fry until it is 90% hot, and pour it on the shredded onion.

For more information about yellow croaker with scallion oil, please check Mint.com Food Bank/Restaurant/Yellow croaker with scallion oil.