This dish is really not too greasy, and one person can eat a piece that is still too little.
Shallots, ginger, garlic, and onions are cut into small pieces for use.
Wash the rhubarb croaker with three to four knives on the back, and marinate the whole body with cooking wine and a pinch of salt for 30 minutes.
Marinate the fish in a slightly hot pan and fry until golden on both sides. At this point, the oil in the pot should be more.
Fish out for spare.
Put the wet pepper and ginger garlic in the pot, turn to the fire, and stir fry until the aroma.
Add the scallion and continue to stir fry.
Put in onions and continue to stir fry a few times.
Add the fried fish.
Add the right amount of cooking wine and water, and the amount of water can be slightly fished.
Add the right amount of dried chili. Cover the lid and turn it to medium heat. Cook the fish one or two times in the middle to make it more flavorful.
When the soup is boiling, add the right amount of salt, soy sauce, continue to cook until the soup is concentrated, sprinkle with onion leaves, and serve.
Braised yellow croaker is good, fragrant, meat can be delicious and delicate~