Crispy crucian recipe

Crispy crucian

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Cooking ingredients

sea crucian:8

onion:moderate amount

ginger:moderate amount

raw:moderate amount

sugar:a few

vinegar:a few

liquor:moderate amount

pepper:a few

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