We have a little prince who loves to eat fish. I will definitely cook at least once a week. The fish I often eat are nothing more than yellow croaker, perch, arowana and yellow croaker, with delicious meat and relatively few fishbones. Hairtail still has a lot of spines, especially the fin part, which is not suitable for children, for fear of being entangled by fishbones. But recently, inspired by stewing pig's trotters in a pressure cooker, hairtail was made in a pressure cooker. I didn't expect it to taste good. Now that the Spring Festival is approaching, you can make a plate of crispy hairtail to treat your family for a hard year.
Braised hairtail in pressure cooker
Ingredients: hairtail
Seasoning: star anise, green onion, garlic cloves, pepper, soy sauce, soy sauce, rock sugar, cooking wine, salt, ginger (if my family is allergic to ginger, it is not added), and perilla leaf powder.
Production process:
1. Remove the belly of the fish, wash and dry for later use. There must be no water on the surface, otherwise it will be very dangerous when frying hairtail. If you are in a hurry to fry fish, you can absorb water with kitchen paper. Don't wash off the silver scales on hairtail. This is not a real fish scale, but an epidermis formed by a special fat. Scientific name silver fat is a kind of high-quality fat with high nutritional value and tasteless taste, which has the function of lowering cholesterol.
2. Pour the oil in the pan, put the fillets after the oil is hot, and fry until golden on both sides.
3. The fried hairtail is complete, and the oil of fried fish can be a little more, which can keep the complete shape more completely.
3. Put star anise, green onion, garlic cloves, pepper, light soy sauce, dark soy sauce, rock sugar, cooking wine, salt and perilla leaf powder in the pressure cooker (my family used to use perilla leaves to deodorize the fish, and the fish stewed with perilla leaves would be more fragrant), and then add a small amount of water.
4. Put the fried hairtail into the pot in turn and put it gently to avoid making the fish incomplete. The amount of water should not be too high, and the water level line can be lower than that of fish. Because there is little water loss when stewing fish in the pressure cooker, you don't need much water. Then press the button for stewing pig's trotters in the pressure cooker. Don't worry, wait for the pot to come out.
5. Put the stewed hairtail into a wok, simmer for 10 minutes, and collect the soup. Don't collect too dry. Each hairtail is wrapped in fragrant soup, which is more delicious.
6. After the stewing mode of the pressure cooker, the bones of hairtail become very brittle, and I can't wait to melt in my mouth. So if you give it to children, you don't have to worry about getting stuck by fishbones anymore! It is also especially suitable for older elders with bad mouths.