1. Slaughter and clean herring, cut its meat into strips 6.5cm long,1.5cm wide and1.5cm thick, wash and drain, and put them in a plate;

2. Marinate the fish with refined salt and yellow wine for 5 minutes;

3. Knock the eggs into a bowl, add flour and starch, and stir to form a whole egg paste;

4. Pour the pickled fish pieces into the egg paste and paste them for sizing;

5. Wash the black fungus to remove impurities;

6. Soak Yulan tablets in water, wash and slice;

7. Pour vegetable oil into the wok, put it on a strong fire and burn it to 70% heat. Fry the fish piece by piece until it is crisp outside and tender inside. Take it out when the color is golden, and put it neatly in a bowl;

8. Mix chicken soup 100 ml, soy sauce, white sugar, monosodium glutamate, onion and ginger into a marinade;

9. Pour the marinade into the fried fish bowl, steam it in the cage for half an hour, take it out, turn it over and put it on the plate;

10. Heat the bottom oil in the wok, add onion, ginger, auricularia auricula and magnolia slices for frying, then add chicken soup 100 ml, pour the steamed fish juice into the wok, add white sugar, soy sauce and vinegar, and cook together;

1 1. When it boils, thicken it with wet starch. When the juice is thick, pour in sesame oil, then pour it on the fish and sprinkle with pepper.

Tips for making fried crispy fish:

1. The pickling time of fish pieces can be mastered according to the size of fish pieces, and it is better to taste them;

2. After steaming out of the cage, you can stop for a while and use bamboo pieces to loosen around the edge of the bowl gently to avoid being hot and deformed when flipping;

3. The fish pieces should be fried until the color is yellow, crisp and tender, and when the marinade is burned back, it should be bright and thick, and the fish pieces should be poured evenly to make the taste fresh and smooth;

4. Because of the frying process, it is necessary to prepare vegetable oil1000g.

Introduce several methods of crisp fish again.

Practice 1:

Prepare corresponding condiments: onion, ginger, Pixian hot sauce, soy sauce, salt, sugar, cooking wine, vinegar, etc.

Step 1: Cut the onion into sections with ginger slices, put them at least at the bottom of the high-pressure pot, and then pour a little salad oil (to prevent sticking to the pot).

Step 2: put the crucian carp evenly in the pressure cooker (this is very important for taking the fish after cooking).

Step 3: Make a sauce according to your own taste and pour it into the pressure cooker. The amount of sauce is based on the fish that will not pass through the pot. My practice is to stir-fry Pixian Chili sauce, then pour vinegar, cooking wine, soy sauce, sugar and salt, and pour them into the pressure cooker after boiling (vinegar is essential, so you can put more appropriately, and it depends on it to stew the fish crisp).

Step 4: Cover the high-pressure pot cover, put the pressure reducing valve on the fire and cook for 15 to 20 minutes according to the size of the fish (turn down the fire after boiling).

Step 5: After the pot is cooled to a certain degree, open the lid and collect the juice. Be careful to use slow fire, not dry pot.

Step 6: After collecting the juice, wait until the fish is completely cooled before taking it out (it is easy to break the fish when it is hot, it is best to wash your hands when taking the fish, and then take it out by hand, and it is also easy to break the fish with chopsticks), and put it in a plate. In this way, a plate of delicious braised crispy fish is ready.

Practice 2:

With the weight of a pressure cooker, it is necessary to prepare the following raw materials:

1, a Chinese cabbage; Break the band layer by layer.

2. The kelp 1.5 kg made by water, pay attention to it. If it is dry, buy less, and make it look like 1.5 kg by yourself. Cut three inches square.

3. Pork belly and brisket with skin, one catty each, cut into inches; Cut the pig's trotters. Put them together in a cold water pot, boil them for about 5 minutes, remove them and wash them.

4, lotus root, one section is enough, slice;

5, two yuan of tofu, the best pulp tofu is the best, cut a finger thick, two-inch square piece; 5 ~ 6 crucian carp in pairs, washed, gills and viscera removed, and fish scales and heads kept. The fish scales are full of glial protein, which is quite nutritious! Boil the oil in the pan, fry the tofu first and then the fish, and fry them until golden brown. Dry them, but don't paste them. Just slow down the fire.

6. Cut an onion into sections, beat a piece of ginger, and wrap one-fifth bag of thirteen Wang Shouyi incense in jacquard cloth.

7, the key is here: a pressure cooker, seasoning dosage: the tea bowl at home (the kind of two or three, not the cup! ! ! ), a cup of soy sauce, a cup of vinegar, a cup of sugar, a cup of cooking wine and half a cup of salt. Put them all in a large bowl and mix well for later use.

Practice:

1, a pair of chopsticks, placed in the cross at the bottom of the high-pressure pot to prevent the pot from burning.

2. Spread a layer of cabbage on the bottom of the pressure cooker, then lay it layer by layer according to the order of trotters, brisket, pork belly, crucian carp, tofu, lotus root and kelp, and compact it. For each layer, pour a little evenly mixed seasoning with a spoon, not too much. Generally, just pour two tablespoons on one layer, and don't use it up. Onion, ginger and spices are on the top.

3. Insert the cabbage along the edge of the pot, cover all the raw materials tightly, wrap them up and compact them. At this time, they should be higher than the edge of the pot. While stirring the remaining seasoning, pour it all along the edge of the pot.

4, do not cover the lid, cook over high fire, wait for all the raw materials in the pot to collapse, cover the lid, be careful not to block the air outlet valve.

5. After the pressure relief valve vents 10 minutes, turn down the fire, cook for 50 minutes, turn off the fire and naturally cool. You can eat it hot, but it tastes better cold after freezing it on the balcony or in the refrigerator for one night.

Practice 3:

Ingredients: 2 kg of crucian carp.

Accessories: tomato sauce, dried pepper, lettuce, vinegar, sugar, salt, cooking wine, soy sauce, onion, ginger and garlic.

Production method:

1, remove the fins, tail and throat teeth of crucian carp (teeth located in the throat behind gills), and then put them evenly in the pressure cooker;

2. Put a little oil in the pot, add tomato sauce and stir-fry until fragrant, then add vinegar, cooking wine, soy sauce, white sugar and salt, and finally add onion, ginger and garlic slices. Turn off the heat when frying into red oil soup;

3. Pour the cooked soup into the pressure cooker, and the amount of soup shall be subject to the fish in the pot;

4 Cover the high-pressure pot cover, put it on the fire, put the pressure reducing valve on it after boiling, turn off the fire and cool it for 30 minutes;

5 When the fish is completely cooled, take it out and put it on the lettuce leaves.

Making tips:

Making tips:

1, put more vinegar in this dish, so as to stew the fish crisp;

2. Don't add too much juice in the pressure cooker, just cover the fish, otherwise you need to use slow fire to collect the juice;

3. In order to avoid breaking the fish, the fish should be completely cooled before it can be taken out by hand. It is easy to break the fish when it is hot or when it is taken with chopsticks.

4. Use a pressure cooker to cook this dish. The pressure in the pot can stew the fish bones in a short time.

Intimate tip:

This dish is usually cooked with small crucian carp. Because the fish made by this dish is very tasty, the fish bones are soft and edible, so it is necessary to choose the fish with many thorns and good taste. The 5-inch-long small crucian carp is the most suitable, while the hairtail has a fishy smell, while the silver carp is too big.

Practice 4:

Features: This dish is fresh, fragrant and tender, with high nutritional value.

Ingredients: silver carp1500g.

Seasoning: 2 tbsps of soy sauce and cooking wine, 5 tbsps of allspice powder, licorice powder and monosodium glutamate, 0.5 tbsps of sugar, vinegar and ginger juice, 2 onions, 3 tbsps of clear water and 500g of vegetable oil.

Making:

1, clean the silver carp and cut into large pieces.

2. Put the vegetable oil into the pot, heat it to 50%, add the fish pieces, fry for 20 minutes slowly with medium fire, then fry for 20 minutes with low fire, and fry until the fish bones are crispy.

3. Put the soy sauce, cooking wine, spiced powder, white sugar, vinegar, ginger juice, monosodium glutamate, clear water and licorice powder in a pot, then put the fried fish in the pot, cover it, simmer for 1 hour, cool it, and take it out and put it on a plate.