Shandong Crispy Fish _ _ _ Hehe _ Now franchisees call it Shandong Crispy Fish, and the key point is to stew it for a long time with a small fire; Artificial flavoring must be added to food stalls. So it will taste better. ......

It seems easier to use a pressure cooker at home: fresh spiced powder or thirteen spices, sweet and sour soy sauce, etc ... plus the following seasonings; It's best to go to the wholesale store opposite the restaurant and buy some special bamboo curtains (the kind with soft hand-woven mesh and large mesh, you can tell people that 0.7 ~ 1 yuan, a bundle of ten); One thing is that it doesn't paste the bottom, and the other thing is that mature fish is easy to cook. Tie strings at three equal positions of the bamboo curtain in advance and throw them out of the pot for a long time, then add seasonings such as onion, ginger and garlic, and then add fish soup or thin millet porridge or white water layer by layer ... See the pressure valve on the cover and press the gas tank for an hour; I'm afraid it will take at least 2 hours for home electric ones.

At this time, don't touch the fish when you open the lid, the scalded fish will break when you touch it; It's best to take it out when the fish is cold, or at least when the fish is getting cold. This kind of fish can be eaten slowly, without cold and hot crispy fish, which is more delicious than heat.

I quote a classic process and formula as follows:

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Ingredients: 20 small fish such as crucian carp.

Accessories: salt, pepper, garlic, aniseed, ginger, onion 15, sugar 250g, vinegar1500g, soy sauce1000g, cooking wine 250g, Baiweibao 20g and broth 10000.

Utensils: Cizhou kiln casserole

Production: spread a number of bamboo pieces on the bottom of the pot. Then add accessories, put the fish on the ingredients, then put the casserole on the fire, which is the key to whether the fish is delicious or not, and then add high-quality millet water, which is more than the fish on it. After the fish soup in the pot is boiled, turn down the heat, and the fish soup in the pot should be slightly boiling. When China soup is scarce, add a proper amount of old soup. Fish can be cooked in about 3 to 6 hours.

Features: crisp bones, fresh fish, extreme taste, suitable for all ages.