Never fry hairtail and yellow croaker in a pot. If fried, it is easy to break the fish.
Don't give up oil. Wash hairtail or yellow croaker with clear water first (attention should be paid to hairtail
There is a black line under the spine, so be sure to buckle it down, or it will smell bad. ) Add salt to the washed fish.
Dye it a little (this is also to remove the fishy smell), but it can't last long. You must wash away the salt with water (sea fish is salty)
Then wrap the dried starch on the fish, put oil in the pot and cook until it is 70% cooked. (Oil should at least spill over your fish), the oil temperature must be high, otherwise you will like to touch the pot. Put the fish in the oil, fry until golden brown, and fry for 3 minutes on low heat. (The reason for changing the small fire is to fry the water in the fish, and the purpose of doing so is 1. In order to avoid burning the fish, 2. In order to remove the fishy smell, you can start cooking from the bottom, add the ingredients, ginger, onion and dried Chili, add a little oil after the pot is hot, stir-fry the ginger in the pot, and then add the dried Chili (it should not take too long to avoid frying the dried Chili). You must be wondering why I didn't say soy sauce. If the color of the dish looks good, I won't put soy sauce first. Putting soy sauce first has two disadvantages. First, if you put soy sauce first, the cooked food will have a bright and translucent color, although it is called dead color in the chef's jargon. Second, if you put soy sauce first, it will destroy the nutritional components of soy sauce and its sauce flavor. It is also important not to cover the pot when cooking fish. Building a pot will also burn the color to death. Fish is cooked in a pot. You don't want to turn it with a spoon or spatula. Just shake the pan to avoid sticking it. First a big fire, then a small fire. Put soy sauce and monosodium glutamate when the water is lower than the fish (don't boil the soup dry). If you are not sure about soy sauce, don't give too much at a time. Give less and give more. Don't bother. After adjusting the color, you can add water starch to collect the sauce (don't thicken the water starch to avoid the lack of transparency of the dish, add one tablespoon of starch and three tablespoons of water). The most important thing in cooking is to collect sauce. You are not sure if you want to add more at once. Take your time and change the fire when you have harvested it. After harvest, pour in clear oil (clear oil is clean oil) and sprinkle with chopped green onion. You're finished ~ ~ I'm so verbose, I don't know if you can understand it, hehe! Read it several times if you don't understand, and pay attention to some points.