Cooking Steps

1. 

   Step1:Clean the scales, gills and internal organs of yellow croaker and dry the water with kitchen paper towel. Use a knife to put peony flower knife on both sides respectively (the specific operation method is as follows - put the fish flat on the chopping board. Use a knife to gently draw a knife first. Cut a knife perpendicular to the fish's body from the first centimeter of the knife to the fish's bone. Use a knife parallel to the fish's body to cut the fish's flesh to two-thirds of the fish's body. In turn, it can be the last Use a knife to cut a cross knife mark at the fish tail for easy access when frying

2. 

   Step2:The fish with the flower knife is as shown in the figure. The fish flesh can be perpendicular to the spine at 90 degrees without looseness (when the flower knife is used for carp, it has seven knives on the front and eight on the back, so it has seven on the top and eight on the bottom

3. 

   Step3:Put the yellow croaker in a clean self sealed bag with scallion, ginger, pepper, salt and cooking wine, and evenly smear them inside and outside the fish, especially at the edge of the knife. Then seal the bag and refrigerate it for 15 minutes, marinate it to tast

4. 

   Step4:100g flour, 50g corn starch and 25g baweijia crispy fried powder. Add water in the proportion of 3-2-1 and mix with hands to make batter (note ⚠️ It can't be stirred or it will be strong. The batter should be thicker. Use chopsticks to pick up the intermittent drops to form a line. It's too thin to hang the batter for the fish. It won't be crisp when fried. This gram is the amount of three fish

5. 

   Step5:Pat the salted yellow croaker evenly with a layer of dry starch. Dip it at the edge of the knife and at the opening. Shake off the excess starch

6. 

   Step6:Hang the starchy yellow croaker evenly on the top of the paste. Hang the paste several times to make the paste evenly hang on the fish. It's a little thicker. Then hook the fish's gill with your left little finger as shown in the figure. Hold the fish's tail with your index finger and thumb. Insert a chopstick into the spine at the opening and hold it with your fingers

7. 

   Step7:When the pan is heated with wide oil, fry the fish first. Fry the fish head after the batter is slightly shaped. Pay attention to pressing the fish mouth with chopsticks to prevent the mouth from closing. Finally, fry the fish tail as shown in the figure. Press the fish tail with chopsticks to shape the U-shaped shape (the oil temperature should not be too high when the fish is shaped. Insert the chopsticks into the fish meat as shown in the figure and pull it out easily to show that it is fried. After the fry, slightly increase the oil temperature and fry it to make it golden yellow and crispy When it's ready to serv

8. 

   Step8:Ingredients for blanchin

9. 

   Step9:Stir fried garlic with oil in the bottom of the po

10. 

    Step10:Add four tablespoons tomato sauce and stir fry over low heat to make red oi

11. 

    Step11:Cookin

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    Step12:

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    Step13:

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    Step14:

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    Step15: