Clear stewed yellow croaker is as follows:

1, first deal with the raw fish: scrape off the scales of the small yellow croaker, rinse it well, and use kitchen scissors to reach under the gills and cut open the abdomen.

2, pull out the gills and guts, all discarded, and the abdominal cavity of the black membrane and sludge rinse clean, otherwise it will be fishy. There is also a cleaning method without opening the abdomen, is two fingers into the two gills, pinching and dragging outward to drag out the whole viscera together, but the fish fat will remain in the abdomen.

3, hot pan hot oil, onion and garlic minced burst incense. Turn off the heat and add cold water to the pan, just above the back of the fish. Cold water in a hot pan will allow the fish to cook slowly and will not cook and harden as soon as it comes off the pan.

4. Add salt, sugar, cooking wine, soy sauce, pepper, ginger powder (or ginger) and star anise to the water and mix well.

5, will wash the small yellowtail, neatly yard in the water. A moment to do cooked slid into the plate looks like, is at this time set into the pot looks like, because the fish is very tender after maturity, with a spatula is very easy to get scattered.

6, open medium heat, the water boiled into a small fire, skim off the foam.

7, cover the pot with a lid and simmer over low heat, shaking the pot slightly to avoid a sticky bottom.

8, the soup to close at least Xu, turn off the fire, put a large plate on the board, will be tilted in the pan on top of the plate, the fish in the pot slid into the plate, sprinkle a little chopped green onion or parsley on the surface can be.