★ The finished picture above shows my crispy fish made of white fish. Because there are many fishbones in white fish, the frying time is a little longer, so that the fishbones can be fried until crisp, and you don't have to worry about being stuck by fishbones when eating. ★ This is my crispy fish made of carp. Because the carp is heavy, I cut it into pieces, which helps the fish to fry and taste. Although the choice of fish is different, the production method is the same, and the ingredients used are the same. In the next step, I will share the detailed methods and ingredients of the secret crispy fish with white fish as raw material.
Raw materials used in the detailed formula of crispy fish: I used white fish crucian carp 1000g (other fish can also be used), white sugar 150g, vinegar 50g, soy sauce 30g, braised soy sauce 10g, five or six dried tree peppers, green onions 200g, ginger 50g and refined salt 8g today. 2 grams of monosodium glutamate: ① Scale and gut the white fish. The head of the white fish can be removed or kept. There is no special requirement, and then cut off both sides of the fish, preferably to the bone, so that the fish can be fried more crisply. (2) Wash the scallion, cut it into long sections, cut the ginger into large pieces, and put it at the bottom of the pressure cooker as a bedding, which can not only prevent the pot from burning, but also release the fragrance of the scallion and ginger.
③ Take another large bowl, put dried tree pepper, star anise, pepper, sugar, monosodium glutamate, refined salt, soy sauce, vinegar and tomato Chili sauce into the bowl, and add beer to make juice for later use. (4) Add1000g cooking oil into the pot, when the oil temperature is 60% hot, put the sorted white fish into frying, and take out the oil filter when the white fish is crisp. ⑤ Put the fried white fish in a pressure cooker, then pour the selected juice on the fish, boil SAIC in the pressure cooker with high fire, and turn off the fire after suppressing it for 25 minutes. ⑥ After pressing for 25 minutes, the pot can't be cooked immediately, so that the pressure cooker can naturally release pressure and exhaust, and the white fish can be braised in the pot. After the pressure cooker loses pressure, you can take out the fish and put it on a plate, and then pour the remaining juice on the fish to make this secret crispy fish. ★ The edible characteristics of this secret crispy fish are: crisp bones, soft and rotten fish, sweet and sour, fresh but not fishy. Summary of several technical points of secret crispy fish.
(1) When making crispy fish, you only need to fry it once, instead of twice, so that the fishbone can be fried thoroughly. (2) When making the sauce for crispy fish, we only need to add beer without extra water. Proper amount of beer can completely meet our production requirements, and beer can also be deodorized and kept fresh. (3) After the crispy fish is cooked, let it cool naturally and then put it in the refrigerator. Crispy fish tasted more delicious the next day, and the soup solidified into fish jelly. If you like friends who eat salted and crispy fish, you can adjust the amount of white sugar and refined salt. Because I like sour taste, I put more sugar in it. This is not a specific requirement, and the sweet and salty tastes can be adjusted.
-Final conclusion: I'm here to share the secret recipe of crispy fish. Maybe many friends don't know much about the secret recipe and authenticity. In my own understanding, as long as they have their own unique cooking characteristics and unique materials, they can all be interpreted as secret recipes. Moreover, the food made is delicious, conforms to the public's taste and is authentic. Therefore, we should not pay too much attention to the secret or authentic food. If we like the food cooked with our heart, we should give it respect.