Seasoning: a little salt, soy sauce, onion, garlic, dried pepper, soy sauce, coriander and vegetable oil.

Practice of dry pot yellow bone fish:

1. Wash the fresh yellow croaker and marinate it with a little salt and cooking wine for a quarter of an hour.

2. Shred dried peppers, shredded ginger, and washed onions and garlic seeds for later use.

3. Heat the hot oil in the pot to 60% heat. Put the yellow croaker in the pot and fry it on both sides. Take it out and put it aside.

4. Hot oil, first add shredded ginger, shredded onion and garlic seeds and stir-fry until fragrant, then add dried Chili slices and stir-fry until fragrant.

5. Add the fried yellow croaker, add salt, soy sauce and a little soy sauce to taste, and gently turn the pan.

6. Add a proper amount of clear soup or water for two minutes and then move to the dry pot. Put a little coriander on it. Perilla will be more fragrant in season.

7. Put the wax on the griddle rack, put it on the griddle after burning, and eat it while heating with low fire.