Steps of drying small yellow croaker
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2. Pour the right amount of oil into the wok, cover the bottom of the wok and heat it on high fire.
3. When the oil temperature reaches 90% heat, turn to medium heat and put the small yellow croaker neatly.
4. When you see the fish tail cocked and the skin crisp and yellow, turn it over carefully and fry the other side until both sides are golden yellow.
5. Add ginger, shredded garlic and dried peppers. If it has been pickled before, there is no need to add salt. If it is not pickled, add a teaspoon of salt.
6. Pour a large pot of vinegar, add a little water, then add chicken essence and pepper, and add a little sugar according to everyone's taste. You don't have to add it if you don't like it. Shake the wok a few times by hand, let the seasoning dissolve evenly, cook it a little, then turn the fish over, stick soup on both sides of the fish to taste, and cook until the soup is almost dry, then you can take it out and put it on the plate.
7. Sprinkle with chopped green onion.