Braised yellow croaker

1. Prepare the raw materials.

2. Coat the fish with knife flowers, evenly spread salt, and salt for fifteen minutes.

3. Chop a portion of the scallions into small pieces, leaving the remaining scallions three inches long. Cut the garlic into thick slices and the ginger into slices.

4. Heat up the pot, add oil, and add ginger slices.

5. Fry the fish in the pan.

After frying both sides, add garlic and chili to fry until fragrant, then add scallions to fry until fragrant.

7. Put the broth into the pot.

8. Add dark soy sauce, cooking wine, sugar, oyster sauce, and tomato sauce.

9. When cooking, pour the soup over the fish with a spoon. Cover the lid and burn for a while.

10. Prepare water starch.

11. Wait until there is not much soup in the pot. Pick up the scallions from the pot, add pepper powder, add water starch to thicken the sauce, then use a spoon to water the fish, and finally add a spoonful of vinegar when it is ready to be taken out of the pot.

Sprinkle chopped green onions when serving.