1, wash the canned yellow croaker, add 1/3 tablespoons of salt, put shredded ginger into the belly of the fish, and marinate for 15 minutes. 　

2. Cut the green and red peppers into hob blocks and cut the parsley into the end; Peel the potatoes, boil them in boiling water for 10 minute, scoop up the supercooled river, drain the water, and cut them into hob blocks. 　

3, first use kitchen paper to absorb the water from the fish, and then take a layer of dry flour for use.

All kinds of braised yellow croaker products (20 pieces)

4. Take a pan, heat 5 tablespoons of oil, add croaker, fry on medium heat until both sides are golden yellow, and drain the oil. 　

5. Take a wok, heat 2 tablespoons of oil, stir-fry chives, minced garlic, shredded ginger and star anise, add 1 tablespoon Pixian bean paste and stir well, then pour in green pepper and potatoes and stir-fry 1 minute. 　

6. Inject 1/2 cups of stock, add 1/2 tablespoons of white sugar and 1/3 tablespoons of chicken powder to taste, add the yellow croaker and turn it gently to wrap the fish in sauce. 7. Cover with high fire and boil, simmer for 5 minutes, sprinkle with coriander powder, and serve.

Tips:

1, yellow croaker should be salted to taste, then it can be coated with flour, otherwise the fried fish will be tasteless. 　

2. The fish should be fried in medium heat. First, fry one side until golden brown, then turn it over and continue to fry until golden brown. Do not turn the fish at will during this period to avoid breaking the fish. 　

3. When the fried fish is cooked in the pot, just pour the soup on the fish, so as to reduce the number of times to turn over the fish so as not to break the fish. 　

4. Use kitchen paper to dry the water in the fish body, and then add a little flour, so that when frying fish, the fish skin is not easy to stick to the pot. Remember not to use sticky raw flour.