1. Method 1: Material: 450g croaker, 65438+ 0 teaspoon onion, ginger and minced garlic. Seasoning: 2 tablespoons wine, 3 tablespoons light soy sauce, oyster sauce 1 tablespoon, sugar 1 teaspoon, water (stock) and half a glass of water. Heat oil in the pan, add ginger slices and fry until golden brown. Take out. Fry croaker on low fire. Fry on one side, then turn over and fry until the surface is golden yellow. Fried yellow croaker for use. In another oil pan, put two tablespoons of oil, add minced ginger and garlic into the cold oil, and saute the scallions in Beijing. Mix the seasonings evenly for later use. Put the fish in a frying pan and pour in the seasoning. After boiling over medium heat, turn to low heat and cook until the soup is thick.

2. Practice 2: Materials: 1 yellow croaker, steamed fish soy sauce (or soy sauce), ginger and onion. Put the fish on the plate and spread the ginger slices on the fish. Steamed fish sauce in a small bowl. Put the fish and small bowl in a pot and steam for 7- 10 minutes (according to the weight of the fish). After the fish is steamed, remove the ginger slices and pour out the fishy water in the fish dish. Then spread the onion on the fish and pour the steamed fish sauce into the fish in a small bowl. Heat the pan, pour in 1 tbsp oil and heat it to 70% heat. Just pour the hot oil into the onion part of the fish dish.

3. Practice 3: Material: small yellow croaker 500g, seasoning: salt 5g, chicken essence 3g, cooking wine 10g, onion 10g, ginger 5g, pepper 3g and peanut oil 50g. Wash the yellow croaker, put it in a large bowl, add salt, chicken essence, cooking wine, onion, ginger slices and pepper, and marinate for 2 hours. Pick the onion and ginger slices, sprinkle dry flour into the basin and wrap the fish evenly for later use. Put the floured yellow croaker into the oil pan one by one, fry until golden brown, and take it out. Adjust the fire, when the oil temperature rises, pour the fish into the pot and fry it again. When the skin is crisp, take it out and put it on a plate.