1. Scrape the scales on the abdomen to clean the fish. Mom said to scrape off the black film on the abdomen when washing, because it was embarrassing.

2. Marinate the washed fish with salt for 30 minutes, then wash and drain. You can suck it with a dry rag;

3, put the pot on fire, to burn out the pot gas, you can put your hand about 3 cm away from the bottom of the pot and feel the degree of rising heat, so as to ensure that the fish will not stick to the pot when frying;

When the pot is hot enough, add the right amount of oil, neither too much nor too little. Wipe the oil evenly on the bottom of the pot with a spoon. The oil is hot enough. Then put the yellow croaker down neatly, and don't turn around immediately after putting it away. Fry one side until it is a little dry, and then fry the other side in turn until both sides are dry and slightly hard (just not as soft as the fish just cooked).

In this process, the fire is used first, and when white gas rises, it is changed to medium and small fire. (Be sure to pay attention to white gas, because white gas means that the fire is too big. When there is a lot of white gas, it is likely that your fish will be burnt. ). When the sides are slightly hard and the surface color is slightly golden, you can turn to low heat and slowly fry. My mother turned on the small fire and let the fish fry slowly in the pot. She often goes to do other things by herself and then comes back to do other things.

I often shout "the fish is burnt!" Mother confidently replied outside: "It won't burn!" Haha, it really is a master! In this way, with a small fire, fry both sides alternately until the color is golden and the skin is slightly burnt and crisp! To get a crispy effect, slow frying is very important! Finally, sprinkle with sugar, and a plate of crispy and delicious yellow croaker can be cooked!