Laotan pickled Chinese cabbage Yellow Croaker

1. Discard the impurities, gills, black film, and scales from the belly of the yellow croaker (a small piece of white radish can be used to scrape against the scales, which can also help remove the fishy smell), and clean it thoroughly. Draw a knife on the back of the fish, pour cooking wine, a little salt, shredded ginger, and marinate for half an hour.

2. Prepare the ingredients, shredded ginger, chopped garlic, red pepper, and pickled Chinese cabbage.

3. Heat the pan and cool the oil. When the oil is 70% hot, add garlic powder, dry red pepper, stir fry until fragrant, then add shredded ginger, pickled Chinese cabbage, cooking wine, and stir fry.

4. Add boiling water, salt, monosodium glutamate, chicken essence, and pepper powder.

5. Put the fish on a plate, pour pickled Chinese cabbage juice on it, and steam it in a steamer for 5 minutes. (Or add fish to the pan of fried pickled Chinese cabbage to stew)