Chinese Food
Crispy crucian
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Cooking ingredients
Cooking Steps
Step1:Clean the crucian carp. Cut the belly. Remove the internal organs and the black film in the belly and wash the gill
Step2:Sliced scallion and ginge
Step3:Spread the onion evenly over the inside of the pot. Spread the fish on top of the onion one by one
Step4:Spread salt evenly after spreadin
Step5:Sprinkle proper amount of soy sauc
Step6:Continue to lay the second layer of fis
Step7:After spreading, sprinkle another layer of salt, and then sprinkle some raw soy sauc
Step8:Add a spoonful of white win
Step9:Add a little suga
Step10:Sprinkle with peppe
Step11:Spread ginger all over the fis
Step12:Sprinkle another layer of scallio
Step13:Marinate for half an hour and put into pressure cooke
Step14:Open the pressure cooker for 50 minutes. Turn off the fire and simmer for one hour. When it's open, it's cold enough to eat
Cooking tips:1. Crucian carp must remove the internal organs and the black film in the belly. This makes the fish taste delicious. 2. Lay the onion on the bottom of the pot. The fish does not contact the pot directly. When it is heated in this way, the onion fragrance will penetrate into the fish body. 2. The fish body and the skin will be very complete and not stick to the pot. 3. The order of placing the fish is very exquisite. It must be placed in a uniform layer. Then sprinkle salt and raw soy sauce. Add them in turn. In this way, every fish can be evenly distributed 4. Adding white wine and sugar can remove fishy smell and improve freshness. The crispy fish tastes good. 5. Adding vinegar is the key. Vinegar is the main seasoning for the crispy fish bones. Adding more vinegar will not make the fish too sour. Because the vinegar volatilizes during the heating process. The fish is very fragrant. 6. Finally, sprinkle a layer of ginger and onion on the fish. It is to let the fish in the lower layer and the upper layer penetrate the flavor of onion and ginger. Marinate half The key to taste is pickling. 7. The most fearless thing for crispy crucian carp is the fire. The body naturally cracks. The oil in the body of crucian carp
