1000g or so
rice vinegar
Four tablespoons
white sugar
Two tablespoons
Chinese hard liquor
of appropriate amount
salt
of appropriate amount
myrcia
a piece
eight angles
Two
cinnamon
a piece
Sichuan pepper
several
Onion, ginger and garlic
of appropriate amount
Pepper
Three or four roots
five spice powder
of appropriate amount
Practice of family version of spiced crispy crucian carp
Clean up the fish, rinse it, drain it, wipe the whole body with proper amount of white wine and salt, and wipe it inside the belly. Marinate for about half an hour.
Remove the oil pan, drain the marinated fish, pat a little flour on both sides, and fry in the pan until both sides are set.
Leave the bottom oil, saute the onion, ginger and garlic until fragrant, put them into the fried crucian carp, and add water until it is just even with the fish. Add all ingredients and seasonings. The fire boils and turns to a small fire.
Turn off the fire when the juice is almost received, and carefully pour the remaining soup and fish into the electric pressure cooker for 40 minutes. After decompression, it can be served on a plate. Sprinkle a little coriander on the surface. If you put it in the refrigerator after cooling, the flavor will be better.
Tips
1, small crucian carp is better, or small yellow croaker, the fish that the cat bought this time is too big.
2, if the child is too young, you can not put pepper.
3. Let's focus on the pressure cooker. The cat uses an Adi cooker, and even if it is 40 minutes, it doesn't collect juice very much, so it is first processed in the wok and the rest of the juice is rarely put into the pressure cooker. Some friends use the old-fashioned pressure cooker that is directly used on natural gas, which seems to be easier to collect juice, so you can also add more water at the beginning, or skip the process of frying fish in the wok directly.
4, the cat's wok is a non-stick pan, so only a little oil is put when frying fish, and the ingredients behind it are added directly after frying. If it is an ordinary wok, you should put more oil. After frying, you should put it out first, pour out the excess oil, and leave some bottom oil before continuing the operation.
5. The pressing time, if it is a small fish, about 30 minutes is enough, but if it is for the baby to eat more tender, it is recommended to press it for a while, about 30-40 minutes. The big fish must score more than 40 points, otherwise the fishbone inside is not tender enough.
: )