Braised crispy crucian carp

Braised crispy crucian carp

Introduction:

"No matter how thorny we are, we are no longer afraid! The era of "bone soft palm" is coming. With SUPOR's easy to open pressure fast cooker and vinegar interaction, the spiny crucian carp is stewed to the meat rotten bone crisp, so that the fish bone can be directly eaten. Friends who love crucian carp must keep it

Production steps:

Step 1: prepare the ingredients

Step 2: wash the fish (be sure to clean the black peritoneum of crucian carp, otherwise it will smell fishy). Put the fish in a big bowl and add the sauce (2 teaspoons cooking wine, ginger, a little garlic, 6 shallots, 2 teaspoons soy sauce, 1 teaspoon vinegar)

Step 3: cover and marinate for 20 minutes

Step 4: drain the salted fish (if you are afraid of frying, you can sprinkle a little flour on the fish)

Step 5: heat the oil in the pan until it smokes, then put the fish in (so that the fish won't stick to the pan)

Step 6: deep fry the fish until golden on both sides

Step 7: put a layer of scallion on the bottom of the pressure fast cooker

Step 8: put the fish on the scallion, and pour the marinated sauce on the fish

Step 9: pour 2 teaspoons vinegar in turn

The tenth step: Baijiu 1 spoons

Step 11: moderate salt

Step 12: appropriate amount of granulated sugar

Step 13: a little pepper

Step 14: spread ginger slices on the fish

Step 15: add some more green onion

Step 16: pour in a small bowl of clear water

Step 17: turn down the fire for about 30 minutes after reaching the outlet of the pressure limiting valve

Step 18: at this time the crucian carp has been crisp dregs, to the lightest action will be transported to the bowl Oh!

Materials required:

Crucian carp: 2

Ginger powder: appropriate amount

Minced garlic: right amount

Soy sauce: 2 teaspoons

Vinegar: 1 teaspoon

Cooking wine: 2 teaspoons

Scallion: right amount

Ginger slices: right amount

Baijiu: 1 scoops

Sugar: right amount

Salt: half a teaspoon

Zanthoxylum bungeanum: right amount

Clear water: half a small bowl

Note: first, when putting fish into the pressure cooker, be sure to cover the bottom of the pot with Scallion first, so that the fish and the pot do not directly contact, so that when heated, on the one hand, the scallion fragrance can penetrate into the fish body, on the other hand, the fish body and skin will be very complete, and will not stick to the pot. 2、 If you burn more than one fish, you must put a layer of fish evenly, then sprinkle materials, and then add a layer, so that each fish can taste evenly. 3. Another key to this crisp crucian carp is vinegar. A large amount of vinegar is the main reason for the crispy fish bones. Vinegar will volatilize in the heating process, so you don't have to worry that the fish will be too sour. 4 Cool for a while and then clip to keep the fish intact

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh