2, the yellow croaker scales and viscera, after washing, two sides of the flower knife, the blade depth and bone are appropriate.
3. In order to remove the fishy smell of fish, here is a wonderful method. Cut two pieces of old ginger and rub it on the fish to refresh and remove the fishy smell.
4. The biggest pain of frying fish is that the skin of the fish easily sticks to the bottom of the pot, which makes the appearance of the fish very ugly. Another coup, rub the bottom of the pot with ginger slices before frying the fish, so you won't worry about the skin sticking to the bottom!
5, just a little oil at the bottom of the pot, the temperature is controlled at 70% heat, and the fish is fried.
6. Turn over in about two minutes and fry the other side.
7. When both sides are fried until golden brown, you can take out the fish for later use.
8. Use the remaining oil of fried fish, add diced pork belly and diced ginger, and stir-fry the fragrance slowly.
9. When the diced meat is stir-fried and discolored, add chopped green onion and diced mushrooms and stir fry together.
10, take a spoonful of Pixian bean paste, add it to the pan and stir fry.
1 1, add a spoonful of sugar, a spoonful of soy sauce, half a spoonful of soy sauce to color, stir-fry and color.
12, put the fish in the pot, add hot water along the edge of the pot, and the amount of water is equal to that of the fish.
13, after boiling, turn to low heat and stew for about ten minutes, take out the fish and put it on a plate.
14. After the fish is taken out, collect the juice on high fire and season it with salt according to the taste.
15, it is advisable to collect juice until it is thick, in order to achieve the effect of dry burning. Spread the juice on the fish and sprinkle some green broad beans to decorate it.