Braised yellow croaker

Overview

Through this dish, we mainly introduce some tips on how to avoid frying the fish skin.

Wash the fish, scrape it and make three diagonal cuts on one side.
Add onion, ginger, garlic, a little salt, light soy sauce, and cooking wine and marinate for 15 minutes.
Pat dry with kitchen paper.
Rub a light layer of salt on the fish.
Heat the pot and rub it with ginger.
Pour oil into the pot and when it starts to smoke, put the fish in and fry along the edge of the pot.
Hold the pan with one hand and shake it from side to side to prevent the fish from sticking to the pan. After frying for about two minutes, you can flip it over and fry the other side. Fry until both sides of the fish are firm and slightly brown, remove and set aside.
After both sides are fried, add water to half of the fish, add a little MSG, salt, light soy sauce, sugar, cooking wine, and pepper, and add the marinated onions, ginger, and garlic to cook.
During this process, continue to use a spoon to pour the juice on the fish. Don't be lazy and keep repeating this action.
Heat the sauce over high heat, add a little vinegar, and serve on a plate. Pour any remaining sauce over the fish.
After the fish came out of the pot, the entire bottom of the pot was very clean, and no fish skin stuck to it at all.
Sprinkle red pepper rings and raw onion rings on the fish and serve it beautifully. It tastes very delicious~