material

Crucian carp, ginger slices, garlic, aniseed, chicken essence, salt, soy sauce, soy sauce, cooking wine, dry flour, sugar.

working methods

1. Clean the killed crucian carp and control the moisture.

2. Heat the wok, put less oil and fry the fish one by one. I was afraid of touching the pot, so I patted some dry flour on the fish, so that the fried fish looked complete and beautiful.

3. Put the fried fish in a pressure cooker, add ginger slices, garlic, aniseed and chicken essence, and then add salt, soy sauce, cooking wine and a little sugar. The most important place is here, put more vinegar! Don't worry about sour taste. Vinegar helps to soften the fishbone. I'm not sure how much vinegar I put in, but I poured the bottle in.

4. After adding water, cover the lid, add the valve, turn the heat down for about 10 minutes after inflation ~ ~ press it for 40 minutes or an hour and it will be crisp.