After the fresh yellow croaker is cleaned, marinate it with a little salt and cooking wine for a quarter of an hour, cut the dried pepper, shred the ginger, and wash the onion and garlic seeds for later use; 2. Heat the hot oil in the pan until it is 60% hot. Put the yellow croaker in the pan and fry it on both sides. Take it out of the pan for later use. Reheat the oil. First put the shredded ginger, onion and garlic seeds until fragrant, and then put the dried pepper segments to fry together.

3. Add the fried yellow croaker, add salt, soy sauce and a little soy sauce to taste, gently turn over the pan, put a proper amount of clear soup or water for two minutes, then move it to the dry pan, put a little coriander on it, and put a little on it in the season with perilla. Put wax in the dry pan rack, put it on the dry pan after burning, and eat it while heating with low fire.