Fried Yellow Croaker with Vinegar Sauce

Fragrance Vinegar Stew Yellow Croaker Steps: 1. Clean the yellow croaker, remove the gills, internal organs, and black membrane in the belly; dry them thoroughly before use (make sure to dry them well as splashing oil can occur).; 2. Heat a clean pan with a little oil until it is seven-tenths hot, then fry both sides of the fish over medium heat until fully cooked.Head of the fish should also be fried until golden.; 3. When the oil temperature peaks, add two large spoons of rice vinegar (sprinkle evenly on the fish and bottom), which may cause some splashing; take protective measures such as aprons but do not cover the pot because the vinegar will help remove the fish's smell through steaming.Steam out; Add scallions, ginger, a little garlic slices, one tablespoon of dark soy sauce (use less due to its strong color), a small spoonful of sugar, 2 grams of salt, and a little MSG.Garlic Slightly.Sugar A small amount.MSG A tiny bit. Finally, add half a cup of water (the water should just cover the fish's body), bring to a boil over high heat, then reduce to low and simmer for 10-15 minutes until the sauce is thickened before serving.Boil Open

Tips: Key point 1: When frying the fish, ensure that the head is fried golden and flip it as little as possible; fry each side of the body once.
Key point 2: Rice vinegar should be added when the oil temperature is at its peak to prevent the fish from having a fishy smell. With rice vinegar and sugar for seasoning, you don't need to add Shaoxing wine to achieve rich fish flavor and unique taste.