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. Wash the gill
Step2:Sliced scallion and ginger
Step3:Spread the onion evenly over the inside of the pot. Spread the fish on top of the onion one by one
Step4:After spreading, spread a layer of salt evenly
Step5:Sprinkle with a proper amount of raw soy sauce
Step6:Continue to spread the second layer of fish. When it's full, sprinkle another layer of salt, sprinkle some raw soy sauce, and add a spoonful of white wine
Step7:Pour half a bowl of vinegar into the pot, add a little sugar, sprinkle a little pepper, and cover the fish with ginger slices
Step8:Sprinkle another layer of scallion. Marinate for half an hour and put into pressure cooker
Step9:Open the pressure cooker for 50 minutes. Turn off the fire and simmer for one hour. When it's opened, it's cool enough to eat.
Cooking tips:7 tips to make crispy crucian carp with bone, meat and rotten meat (this fish really doesn't spit out its bones) - 1. Crucian carp must get rid of the internal organs and the black film in the belly of the fish. This makes the fish taste delicious. 2. Lay the onion on the bottom of the pot. The fish doesn't touch the pot directly. When it's heated in this way, the onion will penetrate into the fish. 2. The fish body and the fish 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 A uniform layer. Then sprinkle salt and raw soy sauce. Add them in turn. Each fish can taste evenly. 4. Add white wine and sugar to remove fishy smell and freshness. The crispy fish tastes good. 5. Add 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 vinegar volatilizes during the heating process. The fish is very fragrant. 6. Finally, sprinkle one on the fish Layer ginger and onion. It's to let the fish in the lower and upper layers permeate the flavor of onion and ginger. It's only half an hour after being marinated to open fire. Because marinating is the key to taste
