1. Wash the yellow croaker, add 1/3 tablespoons of salt, put the shredded ginger into the belly of the fish and marinate for 15 minutes.

2. Cut the green pepper into hob blocks and cut the parsley into the end; Peel the potatoes, boil them in boiling water for 10 minute, scoop up the supercooled river, drain the water, and cut them into hob blocks.

3. First use kitchen paper to absorb the water from the fish, and then pat a layer of dry flour for later use.

All kinds of braised yellow croaker products (20 pieces)

4. Take a pot, heat 5 tablespoons of oil, add croaker, fry on medium heat until both sides are golden, and drain the oil.

5. Heat 2 tablespoons of oil in a wok, add shallots, minced garlic, shredded ginger and star anise, stir fry, add 1 tbsp Pixian bean paste and stir fry evenly, then add green peppers and potatoes and stir fry 1 min.

6. Inject 1/2 cups of stock, add 1/2 tablespoons of white sugar and 1/3 tablespoons of chicken powder to taste, add croaker and gently turn it to wrap the fish in the sauce. 7. After the fire is boiled, cover the pot, simmer for 5 minutes, sprinkle with coriander powder, and serve.

Tips:

1. Yellow croaker should be seasoned with salt before it can be coated with flour, otherwise the fried fish will be tasteless.

This fish should be fried in medium fire. Fry one side until golden brown, then turn over and continue to fry until golden brown. Don't turn over the fish at will during this period, so as not to break the fish.

3. When the fried fish is cooked in the pot, just pour the soup on the fish, which can reduce the number of times of turning the fish and avoid breaking the fish.

4. Dry the water in the fish with kitchen paper and add a little flour, so that the fish skin will not stick to the pan easily when frying fish. Remember not to use sticky raw flour.