Deal with the big yellow croaker first. Generally, we can cut the fish obliquely on both sides, because it is convenient to taste, and put edible salt and pepper on the cut place to taste. It should be noted that both sides of the fish must be evenly ground, and all the onions, ginger and garlic should be stuffed into the belly of the fish and marinated in the refrigerator for about 15 minutes. /kloc-after 0/5 minutes, we take out the fish, and then use kitchen paper to clean the water on the fish and the water on the abdomen.
Add a proper amount of oil into the pan, and the oil must be more. Turn the fire to the maximum. When the oil temperature comes up, add a pinch of salt into the pan and gently shake it, so that the salt can be fully saturated into the oil. When the oil in the pan starts to smoke, we will slowly put the fish into the oil pan along the wall of the iron pan. When frying fish, if you are afraid of oil droplets splashing, you can cover the pan and fry it for about two minutes with medium heat. In the process of frying fish, you can gently shake the iron pan and pay attention to turning it over.
When the fish is almost fried, we take out the excess oil in the pan, directly open the fire, pour a little boiling water into the oil pan, and then add onion, ginger, garlic, soy sauce, rock sugar and vinegar. After the fire boils, put the fried fish into the pot, turn it to medium fire to continue stewing, and during this period, keep moving the fish with a spoon. Finally, after the fish soup is almost finished, use the fire to collect the juice directly, and put some seasonings according to your own taste.