Ingredients

Main Ingredients

Yellow Croaker

450g

Green Beans

25g

Supplementary Ingredients

Oil

Moderate

Salt

5g

Tomato Sauce

30g

Sake Wine<

30g

Sugar

45g

White Vinegar

45g

Chicken Bouillon

2g

White Pepper

1.5g

Scallion

5g

Ginger

5g

Garlic<

5g

Starch

80g

Steps

1. Remove scales, gills and viscera from yellow croaker and wash, then slice the fish straight down to the bone on the side at a distance of 3cm from the fin.

2. Then put the knife flat and cut horizontally about 2.5 centimeters.

3. Cut a flower knife every 3-4 centimeters, and cut the other side of the fish in the same way.

4. Rub the inside and outside of the fish with 15g of cooking wine, pepper and 3g of salt and marinate for 10 minutes.

5. In a pot, add water and cook the green beans.

6. Finely chop green onion, ginger and garlic.

7. Dry starch in the amount of water, mix well to become starch paste.

8. Lift the tail of the fish and pour the starch paste onto the fish, hanging a layer of starch paste evenly.

9. Put oil in a wok, and when the oil is about 70 percent hot, lift the tail of the fish with one hand and spoon the oil onto the fish with the other hand until the fish turns slightly white.

10. Put the fish into the wok and push the tail with a spatula to make the fish semi-circular.

11. Once the tail is set, use a spoon to scoop up the hot oil forest over the fish until the surface is lightly browned.

12. Use a spatula to assist in making the fish lie flat in the pan. Continue frying the fish with the tail upwards and keep drizzling the hot oil onto the fish until the surface of the fish becomes golden and crispy, then fish out and place the fish with the tail upwards on a plate.

13. In a separate frying pan, sauté the chopped green onion, ginger and garlic.

14. Add the tomato paste and 15g of cooking wine, and stir-fry to bring out the red oil.

15. Add sugar, white vinegar, monosodium glutamate, 2g spoons of salt and boil.

16. Take the appropriate amount of starch paste diluted with water, put it into the pot in batches until it becomes a thicker gravy, put in the green peas, and then drizzle in 1 tablespoon of oil for frying the fish and stir-fry well, and pour the fried gravy over the fried yellowtail to be ready.

Tips

1. Cut the knives on the fish at the same width so that the shape of the fish will be nice.

2. When the oil temperature boils to almost 50 percent, then hang the fish body with starch paste, so that the pace can be consistent.