1. First of all, prepare the corresponding condiments: onion, ginger, Pixian hot sauce, soy sauce, salt, sugar, cooking wine, vinegar, etc. Cut the onion into sections, put the ginger slices at least at the bottom of the pressure cooker, and then pour a little salad oil (to prevent sticking to the cooker). Put hairtail evenly in the pressure cooker (this is very important for taking the fish after cooking).

2. Make the sauce according to your own taste and pour it into the pressure cooker. The amount of sauce is based on the fish that will not go through the pot. My practice is to stir-fry Pixian Chili sauce first, then pour in vinegar, cooking wine, soy sauce, sugar and salt, and then pour it into the pressure cooker after boiling (vinegar is essential, you can put more appropriately, and stew fish crisp depends on it).

3. Cover the high-pressure pot cover, put the pressure relief valve on the fire, and cook 15 to 20 minutes according to the size of the fish (turn off the heat after boiling).

4. After the pan is cooled to a certain extent, open the lid and collect the juice. Be careful to use slow fire, not dry pot.

5. After collecting the juice, take it out when the fish is completely cold (it is easy to break the fish when it is hot, it is best to wash your hands when you take the fish, and then take it out with your hands, and it is easy to break the fish with chopsticks) and put it on a plate. In this way, a plate of delicious braised crispy fish is ready.