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.
1000g crucian carp
2 tablespoons cooking wine
Right amount of onion
Proper amount of ginger
Proper amount of salt
2 tablespoons soy sauce
2 tablespoons raw extract
Step 1Crucian carp scales, viscera and clean up, and the black film inside the fish belly should also be removed.
Step 2Add cooking wine and salt and marinate for 1 hour.
Step 3Put 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 4Fry until golden on both sides. Fry the fish yellow and thoroughly.
Step 5Put 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 6The pressure cooker has the key to cook fish. I choose the key to cook porridge, which is worse.
Step 7Spread a layer of scallion under the casserole.
Step 8Put the boiled crucian carp and soup, and then fire to thicken the juice.
Step 9Put it in a fresh-keeping box and keep it in the refrigerator. It tastes better when it's cold.