Dry fried yellow croaker;
1. Slaughter the yellow croaker, gut it and wash it for later use.
2. Wash ginger, slice and cut into strips. Slice from the fortress to the belly of the yellow croaker.
3. Rub a little salt on both sides of the yellow croaker, and then rub ginger slices on the whole body of the yellow croaker. If there is no kitchen paper at home, put the ginger slices just used under the yellow croaker. I put more ginger slices, marinated them for about 10 minutes, and put them in a ventilated place, which can also reduce the water content of fish, and the effect is still very good. Finally, put the ginger slices into the stomach of the yellow croaker.
4. Heat the wok, rub it a few times with ginger slices, put peanut oil (put more oil when frying fish), turn on medium heat, and shake the wok from time to time when cooking, so that it is not easy to fry. After frying, you can turn it over (you can also wait until the fish is cold, so that the fried fish can ensure the integrity of the fish). Fry until golden on both sides, turn on low heat, cover the pot and stew. After the fish is cooked, you can add half of the soy sauce to turn off the heat. If you are not sure whether the fish is ripe, you can look at the fish's eyes. The fish's eyes are almost ripe.
The yellow croaker fried in this way is tender and crisp, and the whole fish is complete and will not come apart at all. It's very delicious.
6. The fried yellow croaker is sprinkled with chopped green onion and pepper, and finally topped with hot oil.