Crisp fish belongs to Hebei cuisine or Zhejiang cuisine, which is characterized by yellow color, beautiful color and flavor, crisp bones, tender meat, fragrant and refreshing, and not greasy for a long time. Crispy Fish is rich in protein, fat, vitamins, nucleic acid, potassium, sodium, magnesium, zinc, selenium, iodine and other trace elements. My mother is the best at this. When I was a child, my mother would make this when she gave us a better life. Simmer it slowly with coal fire until the bone is crisp and the meat is rotten. Cold food and hot food are OK, but I prefer cold food.


7 crucian carp
30g scallion and soybean paste
10g Pixian bean paste
30g sugar
2 shallots
5 slices of ginger
10 pepper
1 large material
3 fragrant leaves
500ml beer
5g June fresh braised soy sauce
A little salt


Step 1
Crucian carp scales and internal organs first. The black film attached to the fish must be removed from the fish belly

Step 2
Then draw a few knives obliquely on the surface of the fish, about 5-7 knives, in order to taste

Step 3
Add ginger, green onion and a little salt, wipe well, add Damei Zhenpin cooking wine, remove the fishy smell and marinate for 15 minutes

Step 4
Wipe the surface moisture of crucian carp with kitchen paper to avoid frying

Step 5
Heat the pot, pour in an appropriate amount of oil and cook until 40% hot. Fry the fish until both sides are golden. Take out and set aside

Step 6
Leave the bottom oil in the pot, add Pixian bean paste and scallion soybean paste, and stir fry until fragrant

Step 7
The bottom of the pressure cooker is covered with scallions

Step 8
The fried fish are neatly placed on the green onions and arranged crosswise. Add pepper, seasoning and fragrant leaves

Step 9
Pour in the fried sauce

Step 10
Pour in sugar, beer, June fresh braised soy sauce, color matching and an appropriate amount of boiling water, and taste the taste with salt. Pay attention not to use too much water. You can just run out of fish

Step 11
Top with a plate upside down to prevent the fish from floating during cooking

Step 12
Cover, add valve, turn to low heat for 25 minutes after gas is added in high fire, and then serve after complete cooling

Step 13
Don't take it out after stewing. Stew it for another night, which is more delicious, softer and cold.