Raw materials: small crucian carp (each about 2-3 inches) 3 pounds, vinegar, soy sauce 5 two, white wine 1 two, sugar 1 two, ginger 5 money, white onion 2 two, sugar color 1 two, pepper, anise, cinnamon, cloves, sesame oil, five spice powder appropriate amount. Crispy vegetable production method has two kinds, one is to achieve the purpose of bone crispy meat rotten. In particular, the bones, spines more fish, the main material into the pot with seasoning boil after changing to a small fire, slowly burned cooking so that the bone crisp, spines soft as a standard, such as "crispy crucian carp".

Carp crisp thorns specific cooking method:

The first step, crucian carp scales, gills, guts, wash the black membrane in the abdomen and clean up the thick soaked in warm water for a while, to maintain the moisture of the fish, put aside.

The second step, the frying pan is hot, hot pan cool oil, under the crucian carp, and so on one side of the frying to golden brown, and then turn over to fry the other side, until the frying crisp, both sides of the frying golden.

Step 3: Arrange the main ingredients into the pot with the seasonings and bring to a boil, then lower the heat, cover the pot and cook slowly (10 to 15 minutes).

The fourth step, after two minutes, take away the lid, turn off the fire, wait until the fish is completely cooled down naturally and then carefully plated, that is, the production is complete.

"Crispy paste" is a paste made of flour, egg and oil called "crispy paste". Crispy dishes have a lot of practices, different flavors, some fresh, some crispy and sweet. When making can be based on the nature of the raw materials and edible taste to choose. The more crispy the fish is fried, the better it tastes. Pressure cooker should be stewed for sufficient time. Be careful when plating.

Baidu Encyclopedia - Crispy Fried Fish Bone