When making braised hairtail, if you want to make the fish bones crispy, there are generally two methods. The first method is to fry the hairtail over low heat until it is completely cooked, then add broth and seasonings, and stew slowly over low heat. It usually takes 2 to 3 hours to finish stewing.

This method is a variety of northern crispy fish. But the fish is still loose, and long-term stewing will cause the meat to rot and melt into soup. So it takes a long time before anyone looks at it.

If the temperature in the pot is high, the fire needs to be extinguished immediately. When the temperature in the pot drops to 65~70, turn on the heat immediately and continue to simmer over low heat. In this way, the hairtail fish will not rot in about three hours, and the bones will become brittle.

This is a craft passed down from the older generation, but in front of the pressure cooker, all the skills are gone. This is the second method commonly used at present: fry the hairtail until cooked, pour it into the pressure cooker with the seasonings and mix the soup, and press it for about an hour until the bones are crispy and the meat is tender.

There is nothing bad about this new style compared to the old one. Now, this method is very popular in Beijing and Ji areas. The hairtail melts in your mouth and the soup is very thick. Wrapped in a branded pancake, it has a rich and delicious taste and lives up to its reputation.

There are two ways to do this.

Traditional crispy fish recipe.

Northerners usually scrape off the oil film on the surface of hairtail fish. Because hairtail is not fresh when transported to the north, this oil film is the main source of the fishy smell.

Scrape off the hairtail and cut into segments. Add ginger, onion, salt, pepper and white wine and marinate for half an hour.

In a gasoline pot, when the oil temperature is 60%, put the hairtails into the pot one by one, and fry the hairtails until they turn light yellow.

When the oil temperature is maintained at 30%. Add all the hairtail fish to medium-low heat and fry slowly until completely dry.

Reserve oil at the bottom of the pot, add ginger slices and stir-fry onions. Pour in cooking wine and soy sauce, pour in water and bring to a boil, add salt, a little sugar and pepper, and season. Pour the hairtail into it, bring to a boil over high heat, and simmer over low heat.

People should not walk away. When you see the soup in the pot boiling heavily, turn off the heat immediately. When the temperature drops to 65~70, turn on low heat and continue simmering.

Generally speaking, the hairtail will be completely crispy in two and a half hours. It is necessary to be careful when picking up hairtail fish. The soup in the pot is concentrated and poured over the hairtail fish.

How to use a pressure cooker.

Don’t talk about the treatment of hairtail, just like the first one. When frying, fry until golden brown.

The process of cooking hairtail is the same as the first one. Because the pressure cooker does not evaporate water easily, the water introduced is slightly less than the first one.

After adjusting the flavor, pour it directly into the pressure cooker, let it dry and press for one hour. Carefully transfer the hairtail to the plate. Then pour the soup from the pressure cooker back into the frying pan and pour in after condensation.

This answer ends here.