Preparation materials: 800 grams of small crucian carp, 100 grams of black bean sauce, 1 piece of ginger, 1 piece of garlic

To make black bean fish, you can use hairtail, dace, small yellow croaker, or small fish, as long as It is a small fish with fine spines that are easy to fry. For tempeh, I bought Yongchuan tempeh. This kind of tempeh sauce is rich in aroma and has a long aftertaste, which is especially suitable for making tempeh fish.

Clean the small crucian carp, remove the head, and make a few cuts on the back of the fish to facilitate the taste. Add a little salt, spread evenly with your hands, and marinate for 20 minutes. (You should add less salt here. The marinated fish meat will be firm and not easy to fall apart when fried. But don’t put too much salt. You will also add black beans and light soy sauce later to prevent it from being too salty and affecting the taste)

Cut ginger and garlic into cubes, and cut dried chilies into rings. (If you don’t like spicy food, you don’t need to add chili pepper, and the taste is also very good)

Put oil in the pot, heat it until you insert a chopstick and see bubbles around it, then add the small fish over medium heat. Fry until both sides are golden and crispy, then set aside. (Before frying the fish, use oil-absorbing paper to absorb the water from the fish to prevent yourself from being scalded by splashing oil during the frying process. Try to stay away from the stove during the frying process)

Drain the fried fish oil, place in a deep bowl.

Pour the oil in the pot into a bowl and let it cool down. Add a little oil left over from frying the fish and fry the ginger, garlic and chili over low heat until fragrant.

Turn off the heat, add the black bean sauce and stir-fry evenly.

Place the fried black bean sauce on top of the fried fish, and pour in 4 tablespoons of light soy sauce. (Because both tempeh and light soy sauce have their own salty taste, there is no need to add any more salt. The saltiness is just right)

Add 4 cm deep water into the electric pressure cooker, and then put the fish bowl into the electric pressure cooker Inside, press the broiler/chicken setting and cook for 30 minutes.

After 30 minutes, open the lid and take it out, pour in a little oil left over from frying the fish, and start eating. The fish bones are crispy, the meat is fragrant, dry and chewy, and it tastes better than the canned fish you buy. Woolen cloth. If you can't finish it all at once, you can put it into a bowl with a lid, pour in 3 tablespoons of the remaining oil from the fried fish, seal it, and take it as you go.

After soaking in oil, the fish meat becomes more flavorful, rich in soy sauce, soft and chewy. If you like it, try it now!