2. Scrape off the scales of yellow croaker, cut off the head, remove the intestines, tear off the black film in the belly, wash it, control the water and put it in a basin, pour in wine, a little salt, pepper, onion and ginger, marinate for one hour, and put it in the refrigerator for one night. Chinese food is usually moderately seasoned. You can refer to your own taste and daily cooking dosage, and don't stick to the dosage in this recipe. When pickling fish, you must put less salt, just to leave some bottom flavor, and don't put it, because soy sauce and soy sauce are added later. Pickled fish must put pepper granules or pepper powder to remove the fishy smell!
3. Marinate the fish, dry it or wipe off the water with kitchen paper to avoid splashing oil and scalding when frying the fish.
4, pour the oil, chopsticks into the oil, a little soaked, put the fish in the pot, medium fire, no need to wrap the flour! Don't turn it over in a hurry, wait until you are finalized.
5, gently flip, fry until both sides are crispy! It's delicious to eat directly at this time!
6. Put onion, ginger, garlic, star anise, pepper, fragrant leaves and dried red pepper on the bottom of the pressure cooker. Gently put the fish in.
7. After arranging the fish, pour in soy sauce, sugar, vinegar, a little soy sauce or soy sauce. Put more vinegar and sugar, refer to the ingredients list in front. Finally, pour a bowl of water, because the pressure cooker consumes less water, so you don't need water to fish. Pressure cooker for 30 minutes, beef tendon function key. If you stew in a common pot on a gas stove, you need to add more water and you don't have to eat fish. The stew takes a little longer, about 50 minutes.
8. Stew the fish at night and soak it in the pressure cooker for one night. The next morning, gently put it into the wok, so that the top layer in the pressure cooker is at the bottom of the wok, so that the taste is more uniform. Pour the soup in the pressure cooker into the fish in the wok, and control the ingredients such as onion and ginger and throw them away. Try the salinity of the fish. You can add seasoning to this link. If you want the soup to be thicker, or if there is too much water to cook the fish, turn on medium heat to collect the juice and cook for about 5 minutes. Save trouble, you can cook it in a pressure cooker and eat it when it is cold.