First of all, let's clean up the internal organs of the fresh yellow croaker we bought. Don't break the fish, or we will waste this pot of fish. The fins on both sides and back of the yellow croaker's head are very sharp, and if you are not careful, you will prick your hand. Once you prick your hand, it will be very painful, so be careful;

Clean yellow croaker

Clean onion, ginger, garlic and pepper, cut and put on a plate for later use;

Cut onion, ginger, garlic and pepper

Rinse the cleaned fish with clear water, add a proper amount of Jiang Mo, marinate with cooking wine for 5- 10 minutes, drain off the water, and fry the yellow croaker in a pan with hot oil, so that the meat quality of the yellow croaker is firmer and more fragrant. The yellow croaker has no scales, so it is easy to stick to the pan when frying, so don't turn it over with a spatula when frying, and then turn it over and fry the fish after frying until it is finalized.

Pan-fried yellow croaker

Heat the bottom oil in the pot, add onion, ginger, garlic and pepper, stir-fry until fragrant, add appropriate amount of chopped pepper and soy sauce, stir-fry red oil, pour appropriate amount of clear water, add a little cooking wine and soy sauce, add appropriate amount of salt (chopped pepper and soy sauce are salty, so you should control yourself when adding salt), boil the soup with high fire, add fried yellow croaker, cover the lid and stew for about 5 minutes on medium heat, and load.