I always thought that the big yellow croaker is a freshwater fish in the Yangtze River. I checked Baidu and knew that it was an offshore fish. No wonder the taste is very different from freshwater fish. It used to be steamed, this time to try braised.
The large yellow croaker is cleaned and cleaned with three edges on each side. Apply evenly on the surface of the fish with salt. Put a proper amount of onion ginger and pour the wine for 30-40 minutes.
Pour the oil in the pan. After the oil is hot, add the onion ginger on the fish and fry until the scent is out. Add the marinated fish and fry until both sides are browned.
Put the fish to the side, put the remaining onion ginger and garlic slices, and add half of the fish.
Add soy sauce, soy sauce, sugar, vinegar. Continue to cook for 10-15 minutes.
The fire is collected from the fire, and the fish is poured out. After pouring the thick soup, the shallots are chopped and sprinkled on the fish.
The amount of onion ginger and garlic can be adjusted according to personal taste. If there is too much soup in the end, you can add water starch to thicken it and then pour it on the fish.