Main ingredients: crucian carp, ginger, garlic, Chinese seasoning, chicken essence, salt, soy sauce, dark soy sauce, cooking wine, dry flour, sugar.

Practice

Kill the crucian carp clean, control the water.

Heat a frying pan, add less oil and fry the fish one by one. I'm afraid of staining the pan, so I patted some dry flour on the fish, so that the shape of the fish is complete and good-looking.

Put the fried fish in the pressure cooker, put ginger, garlic, spices, chicken essence, then add salt, soy sauce, soy sauce, cooking wine, a little sugar. The most critical place to arrive, to more ....... Vinegar! Don't worry about the flavor being too acidic, the vinegar helps flake the fish. I can't say exactly how much vinegar I put in, but I took a bottle and poured it in with a gulp.

Add the water and then cover the lid, add the valve, up the gas after ten minutes or so turn down the fire and press it ~~~~~ press it for forty minutes or an hour on the flaky.

Tips: Crispy fish don't just do a good job of opening the pot to the outside clip, still hot when it is easy to break. Be sure to wait for the crispy fish to cool down and then take it out, so that it can be shaped.