Carp, ginger, garlic, spices, chicken essence, salt, soy sauce, soy sauce, cooking wine, dry flour, sugar

Practice

1, kill the carp clean, dry water.

2, frying pan is hot, put less oil, the fish one by one to fry. I'm afraid of staining the pan, so I patted some dry flour on the fish, so that the fried fish shape complete good-looking.

3, the fried fish in the pressure cooker, put ginger, garlic, dashi, chicken, and then add salt, soy sauce, soy sauce, cooking wine, a little sugar. The most critical place to arrive, to put more vinegar! Don't worry about the flavor being too sour, the vinegar helps to flake the fish. I can't say exactly how much vinegar I put in, but I took a bottle and poured it in.

4, plus water and then cover the lid, plus valve, up the gas after ten minutes or so to turn a small fire to press it ~~~~~ press it for forty minutes or an hour on the crispy.