The practice of crispy crucian carp ?

1, crucian carp kill good wash, dry water put appropriate amount of salt, cooking wine, ginger marinade 2 hours or put in the refrigerator overnight.

2, marinated fish control excess water, pan pouring oil oil temperature of about 70 degrees to put the fish frying, to slow frying, fish on both sides of the frying light brown.

3, all fried into the pressure cooker, add sugar and vinegar, about four to five tablespoons of sugar and two tablespoons of vinegar, add seasonings, ginger and the right amount of a fresh soy sauce, a little water, do not have to mix well, directly and evenly sprinkled on the surface of the can be, if your fish flavor is light, this step can be added to a little more salt seasoning!

4, the pressure cooker steam timed forty minutes, natural decompression and then cooled to eat, I think the refrigerator overnight taste better, when the plate on the top of the fish on the bottom, and then the soup poured on top of the delicious yellowtail canned fish is ready, wine, with porridge, tasty can't stop!

Tips

Salt, sugar and vinegar have no grams, different tastes of each family, add their own appropriate amount, but the sugar must be put more, the pressure of the long time some of the fish bones are crispy, there is no need to pick the thorns directly can be eaten!