How to Make Secret Crispy Fish

Main Ingredients

: 8 small yellow croaker

Ingredients

: ginger, green onion, star anise, coriander, peppercorns

Seasoning

: water, cooking wine, sugar, salt, vinegar, light soy sauce, soy sauce, edible oil

--Start Preparation -

First step:

Scrape off the scales of the small yellow croaker, remove the gills, cut open the abdomen to remove the internal organs and the black membrane inside the abdomen, and clean it. The head doesn't really have much meat, so you can cut it off, and it's okay to leave it uncut to keep it looking nice.

Step 2:

Drain the cleaned baby croaker or dip it in kitchen paper towels to dry it.

Step 3:

Add enough cooking oil to the wok, heat the oil to 60%, drop in the small yellow croaker and start frying, don't put too many strips in at a time, you can fry them in batches. High heat frying 1 minute and then turn to low heat frying until crispy, the process of frying can be turned a little fish, so that the fish is heated evenly. After deep-frying, remove the fish and drain the oil.

Step 4:

Clean the green onion and ginger, break the green onion into segments, and cut the ginger into thin slices. Put the fried fish into the pressure cooker, add the onion segments, ginger slices, star anise, sesame leaves and peppercorns.

Step 5:

Then come to a bowl of sauce, take a small bowl, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of bean paste, a little dark soy sauce, a spoonful of vinegar, a spoonful of sugar, a pinch of salt, mix well. If you love spicy food, you can also use spicy bean paste instead of bean paste, my daughter can not eat spicy, so I did not put spicy.

Step 6:

Pour the sauce into the pressure cooker.

Step 7:

Pour in another bowl of water, and use chopsticks to gently arrange the small yellow croaker neatly, so that the fish is evenly immersed in the soup. Then turn on the switch of the electric pressure cooker, select high pressure and press for 30 minutes. Don't deflate the pressure cooker immediately after pressing, wait for it to release the pressure by itself before opening the lid. Remove the fish and drizzle some more stock over it and serve, it will taste more like canned food when it cools down.

Special Tips:

1, pick the small yellowtail fish should pay attention to, choose the color golden, glossy, scales intact, the eyes should be transparent and clear, the body of the fish is not scarred, and then open the gills to see the fresh gills are bright red, if it has been whitened, do not buy.

2, a buy back more small yellowtail, you can wash the fish, remove the scales and viscera, deal with a good split in a plastic bag, the amount of a meal per bag can be placed in the refrigerator freezer to save, to eat when thawed can be cooked directly.

3, when frying fish must first high fire and then low fire, so that the fish will be fried crispy, the process of deep-frying to try to turn as much as possible, to avoid uneven heat.

4, I am using an electric pressure cooker for pressing, if it is an ordinary pressure cooker pressing 20 ~ 25 minutes can be, too long will make the fish too soft. If you do not have a pressure cooker can also be steamed with a steamer, but the steamed may not be too flaky fish spines.

5, do a good job of crispy fish to retain some of the broth, cooled in the refrigerator after the formation of fish jelly, eat the texture and supermarkets sell canned fish, crisp bones and rotten meat, very tasty.

6, seasoning you can also do some adjustments according to their own tastes, love to eat spicy can put write chili, love to eat sweet can put some sugar, add some edamame also have some flavor.

The above is my secret crispy fish practice, absolutely comparable to buy ready-made canned fish. If you are as good as me, try to make it at home, it's affordable and safe.