Crispy-boned fish stew the bones especially crisply without deboning, and the most important thing is to control the heat and moisture (when the soup in the pot is small, add a proper amount of warm water, not cold water). ), so as to ensure that the crispy fish is authentic and delicious.

The practice of crisp bones with fish:

Ingredients: 5 hairtail, green onion 1 piece, ginger 1 piece, cooking wine 1 spoon, soy sauce 1 spoon, pepper noodles 1 spoon, 4 aniseed, Heinz tomato sauce 160g? Appropriate amount of salad oil and salt

Production steps:

1, clean hairtail, cut into sections, add cooking wine, pepper noodles and salt, and taste and remove fishy smell.

2. Fry hairtail in salad oil until golden on both sides.

3. Fry all the hairtail and put it in a pressure cooker for later use.

4. Cut the onion and ginger, and put them into salad oil with aniseed to stir-fry the fragrance.

5. Add a little water to the tomato sauce and stir-fry in the pot until it is boiled.

6. Pour the fried tomato juice into the pressure cooker, and the tomato juice just doesn't have hairtail.

7. Stew the hairtail in a pressure cooker for 25-30 minutes, and start timing after the pressure cooker is inflated.

8. Crispy hairtail is finished, and it tastes better after cooling. Keep it fresh in the refrigerator with a fresh-keeping box and take it with you.

Baidu Encyclopedia-Bone Crisp Fish