A pile of small crucian carp several inches long at home. Such a small crucian carp can only be used for stew or dry frying. It’s also delicious to make Crispy Fish. Even the bones are soft enough to eat. Put it in the refrigerator for a few days. It tastes better when it’s cold. It’s best to put pig bones under the pot to make Crispy Fish. I can’t paste the pot. I do it directly with a pressure cooker. I don’t have to take care of it. It’s more crispy and rotten. But the pressure cooker won’t lose water, so you should collect the juice separately at last.

Ingredients

1000g crucian carp
2 tablespoons cooking wine
Right amount of onion
Proper amount of ginger
40g sugar
60g vinegar
Proper amount of salt
2 tablespoons soy sauce
2 tablespoons raw extract
Proper oil

Directions

Step 1
Crucian carp scales, viscera and clean up, and the black film inside the fish belly should also be removed.

Step 2
Add cooking wine and salt and marinate for 1 hour.

Step 3
Put more oil in the pot and fry crucian carp. Before frying, use kitchen paper to suck up the water on the fish, otherwise it will splash oil.

Step 4
Fry until golden on both sides. Fry the fish yellow and thoroughly.

Step 5
Put the fried fish into the electric pressure cooker, add onion, ginger, salt, cooking wine, sugar, vinegar and soy sauce, and then add water to 2 / 3 of the ingredients. Don't come.

Step 6
The pressure cooker has the key to cook fish. I choose the key to cook porridge, which is worse.

Step 7
Spread a layer of scallion under the casserole.

Step 8
Put the boiled crucian carp and soup, and then fire to thicken the juice.

Step 9
Put it in a fresh-keeping box and keep it in the refrigerator. It tastes better when it's cold.