Crispy crucian carp in pressure cooker

Crispy crucian carp in pressure cooker

Introduction:

"Generally speaking, crisp crucian carp is made of small crucian carp. Today, I bought some big crucian carp. My husband and daughter don't like to eat them. What shall I do? Think of a way, with pressure cooker do, must not let them spit out fishbone. It turned out to be a success. The fish bones are crisp, very good. "

Production steps:

Step 1: clean the crucian carp and put a thin layer of flour on it.

Step 2: fry in hot oil until golden on both sides.

Step 3: cut scallion into sections, slice ginger and garlic.

Step 4: mix cooking wine, soy sauce, white vinegar, salt and sugar to make juice.

Step 5: spread the onion, ginger and garlic on the bottom of the pressure cooker.

Step 6: put on the fried crucian carp.

Step 7: pour in the juice and add water to the fish.

Step 8: cover the pot well, and it will be 20 minutes after steaming. At this time, the soup is just dry.

Step 9: it's soft on a plate.

Materials required:

Large crucian carp: moderate

Onion, ginger and garlic: right amount

Large material: moderate amount

White vinegar: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: when putting water into the pressure cooker, the water must not go over the fish, or it will be burnt.

Production difficulty: ordinary

Process: others

Production time: three quarters of an hour

Taste: salty and fresh