Method 1

1. Clean the small yellow croaker and marinate it with a little salt for later use.

2. Mince the ginger, garlic, and green and red peppers and set aside.

3. Cut the garlic stems diagonally into sections, shred the green onions and wash a little coriander and set aside.

4. Pat the marinated small yellow croaker with a little dry starch.

5. Put oil in the pan and fry the yellow croaker that has been patted with dry powder until both sides are golden brown.

6. In another pot, add oil and sauté ginger, garlic and minced green and red pepper until fragrant.

7. Add watercress and stir-fry until red oil comes out, add garlic stems and stir-fry briefly.

8. Add the fried small yellow croaker, add an appropriate amount of water, add cooking wine, light soy sauce, chicken powder and cook for three to five minutes, then transfer to a dry pot, add coriander and shredded green onions. That’s it.

Method 2

1 One of the tips for complete fish skin: remove the scales, gills and internal organs of the small yellow croaker, wash and drain them, apply a little salt inside and outside, and put them in a hollow basket Leave overnight to dry on both sides. This will make the yellow croaker tasty and firm, and keep the skin intact when frying. There is no need to put starch on the fish skin. The starch absorbs oil after frying, which not only tastes bad but is also unhealthy.

2 Tip 2 for keeping the fish skin intact: fry the small yellow croaker until both sides are golden, remove and drain the oil. When frying fish, the oil pan must be very hot. Add more oil to moisten the pan. Be patient when frying fish. The sign that one side is fried is that the fish will shake when you shake the pan. This means that the fish does not stick to the pan and the fish will move. The skin is fried. Then fry the other side as well. Once steps 1 and 2 are done, the fish skin will be complete. No need for a non-stick pan at all.

3. Add oil to the pan and sauté the minced ginger, garlic, onions, tempeh, peppercorns, dried chili peppers, and stir-fry the red oil bean paste until fragrant. As the dried chili pepper, I used Japanese dried chili pepper that looked red but not spicy, just for its flavor, because children can’t eat very spicy food. The spiciness of red bean paste can be neutralized with sugar and becomes much milder. My child can drink water and eat fish at the same time. For those who like spicy food and have no taboos, feel free to add chili peppers yourself.

4 Pour in the fried small yellow croaker and green and red peppers and stir-fry, add soy sauce, a little cooking wine, and sugar and stir-fry until the flavor is absorbed. The green and red peppers and onions made in this way not only make the fish more fragrant, but also very delicious when you inhale the fish juice by yourself.