Roast yellow croaker

Raw materials:

Two chilled yellow croaker tails (1.8 jin), one onion, one garlic, four ginger slices, three tablespoons soy sauce, two tablespoons cooking wine, two tablespoons sugar, half a tablespoon balsamic vinegar (or aged vinegar), one tablespoon salt seasoning, two liang salad oil, and proper water.

Practice:

Scales, eviscerates, gills, washes and dries yellow croaker. Cut a wide knife on the back of the fish (because yellow croaker is tender and too dense, it is easy to break when stewed). Add oil to the wok, the oil is 80% hot, put the fish in the pan, fry it slightly, turn it over, fry it slightly, put the ginger slices, scallion segments and garlic cloves into the oil, pour the cooking wine in, pour the soy sauce, sugar and vinegar, burn it for a while, add water (not too much, you don't need to fry the fish), boil the water, turn it over for about 10 minutes, and then 10 minutes later.