Braised crispy fish in Beijing

Ingredients: 3 kg of crucian carp or carp (palm size), onion 1 root, ginger 1 small piece, 5 cloves of garlic, about 200g of aged vinegar or rice vinegar, 2 spoonfuls of soy sauce and soy sauce respectively, pepper 1 piece, star anise1piece, and appropriate amount of salt.

Production method:

Step 1: Remove scales, gills and viscera from fresh crucian carp or carp, wash and drain water, cut onion into sections, and slice ginger and garlic.

Step 2: Take a non-stick pan, put cold oil in the hot pan, and fry the fish until golden on both sides.

Step 3: spread some disposable chopsticks on the bottom of the pressure cooker, then add onion, ginger and garlic, then put the fried fish in the pressure cooker and code it, add soy sauce, soy sauce, pepper and star anise, pour vinegar and salt, and finally add water until the fish has just passed.

Step 4: Cover the lid and tighten the air outlet. After the fire boils, simmer for about 1 hour.

Step 5: When the time is up, turn off the fire and decompress. If there is still soup, you need to turn on the fire to collect the juice. Take out the pot, remove all the spices in the pot and throw them away.

Cooking skills:

1, don't worry about being too sour. Apart from time, bone weakness is mainly due to vinegar.

Putting chopsticks at the bottom of the pot is mainly to prevent pot stickers. Of course, it can also be replaced with vegetables such as cabbage, radish or celery, and the effect is the same.

3, if there is no diabetes and high blood pressure, you can put sugar and salt properly. This old Beijing braised crispy fish doesn't need to be scalded even if it is cold. You can eat it as a snack.