★The above picture of the finished product, I used the white fish to make the crispy fish, because the white fish has more spines, so the deep-frying time is also slightly longer, so that the spines will be crispy, and you don't have to worry about being stuck by the spines when you eat it. ★This is the crispy fish I made with carp, because the weight of the carp is relatively large, so I cut it into sections and then make it, which is conducive to frying the fish crispy and flavorful. Although the choice of fish is different, the preparation method is the same, and the ingredients used are also the same. In the following step-by-step instructions, I will use white fish as the raw material, and share with you the detailed method and proportion of ingredients for secret crispy fish.
Secret crispy fish detailed approach to the raw materials used: I used two fish today white fish and crucian carp 1000 grams each (other fish can also be), 150 grams of sugar, 50 grams of vinegar, 30 grams of soybean soy sauce, 10 grams of braised soy sauce, five or six dry pepper, 200 grams of green onions, 50 grams of ginger, 8 grams of salt, 350 grams of beer, 50 grams of tomato chili sauce (supermarkets), two or three anise, pepper dozen, MSG 2.5, and the same amount of salt, the same as the other ingredients. Pepper dozen grains, monosodium glutamate 2 grams of practice: ① whitefish scaling, remove viscera, you can remove the head of the whitefish, can also be retained, there is no special requirements, and then the fish body on both sides of the cut on the knife mouth, it is best to cut to the fish spines, so that you can make the fish fried more crispy. ② Onion washed and cut into long sections, cut the ginger into large pieces, placed in the bottom of the pressure cooker as a bedding, which can prevent the paste pot, but also can release the flavor of onion and ginger.
3 and then take a large bowl, will dry tree peppers, star anise, peppercorns, sugar, monosodium glutamate, refined salt, soybean soy sauce, red soy sauce, vinegar, tomato chili sauce into a bowl, add the beer into the sauce spare. ④ Add 1,000g of cooking oil to the pot, heat the oil to 60%, put in the organized white fish for deep-frying, deep-frying until the white fish is crispy, then fish out and filter the oil. ⑤ fried white fish arranged in the pressure cooker, in the pick good material sauce poured on the top of the fish, open fire will pressure cooker boil steam, small fire pressure twenty-five minutes can turn off the fire. ⑥ after twenty-five minutes of pressure, this time not immediately start the pot, so that the pressure cooker natural pressure venting, so that the white fish in the pot for simmering pressure, until the pressure cooker to lose air pressure, in the fish fish out of the plate, and then the remaining sauce poured on the top of the fish, the secret crispy fish on the production of the completion of the. ★ This secret crispy fish food is characterized by: fish bones crispy, fish meat soft, sweet and sour taste, fresh and not fishy. Some technical points of making secret crispy fish are summarized.
①Production of crispy fish, to maintain a high-fire frying, only one frying molding can be, do not need a second re-frying, so that the fish can be completely deep-fried crisp. ② in the production of crispy fish sauce, just add beer, do not have to add additional water, the right amount of beer can fully meet our production requirements, and beer can also be deodorized fresh. ③ After the production of crispy fish, let it cool naturally, and then put it in the refrigerator, the next day crispy fish taste will be more delicious, and the soup will be solidified into a fish jelly. ④ If you like to eat salty taste of crispy fish friends, you can adjust the amount of sugar and refined salt, because I like to eat sour taste, so the sugar put some more, this is not a specific requirement, sweet and salty taste can be adjusted.
-Finally concluded: on the secret crispy fish practice, I share here, may be a lot of friends, will be on the secret and authentic feel not quite understand, with my own way of understanding, can be interpreted as long as there is their own unique culinary characteristics, practices with different materials, that is the secret. And make the food flavorful, in line with the public taste, that is authentic. So we do not care too much about the secret or authentic, like is the heart cooking food, we have to give it respect.