Cooking Steps

1. 

   Step1:Wash the dace, drain the water, salt and cooking wine, marinate for half an hour. After half an hour, drain it, fry it in a pot, fry it on both sides until golden brown, dry and har

2. 

   Step2:Put the fish, soy sauce and peanut oil in the pressure cooker. Heat it up first. Start air-jet to change the heat. Press for 20 minutes

3. 

   Step3:While suppressing the fish, cook the Douchi. Chop the garlic and ginger. Heat the pot. Put half a bowl of oil. Heat the oil. Put the ginger, garlic, sugar and Douchi. Stir fry. Stir fry until fragran

4. 

   Step4:After the dace is pressed, put the fried Douchi and dace togethe

5. 

   Step5:It's packed in a sealed stainless steel lunch box. Steam for 20 minutes. It's already tasty. Take it out and cool it. Put it in the refrigerator. Take it out if you want

6. 

   Step6:The fish and bones that have been pressed in the pressure cooker can be eaten. Some recipes will put the Douchi and the fish together in the pressure cooker to press. I don't like the Douchi too soft. So they didn't press together. They steamed together for 20 minutes later. It helps the fish absorb the Douchi. It also makes the Douchi a little soft