The authentic method of making secret crispy fish may not be easily revealed to you, but I can share it with you. For me, the method of making this crispy fish is also a secret. The operation process is to fry first and then stew. The finished product is crisp and tender, fresh but not fishy, and the requirements of raw materials for making crispy fish are not particularly high. Crucian carp, carp, white fish, grass carp and silver carp are all acceptable. Moreover, the secret method of crispy fish I shared does not represent any regional characteristics, but only some personal production experience.

★ 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.

The raw materials used: white fish 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, onion 200g, ginger 50g, refined salt 8g, beer 350g and tomato Chili sauce 50g.

Exercise:

① Scale the white fish and remove the internal organs. 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 twenty-five 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.

(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 summary: I'm here to share the secret recipe of crispy fish. Maybe many friends don't know the secret recipe and its authenticity. In my own way of 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. I'm from Ming Ze. Thank you for reading this article. If there are any shortcomings, please leave a message in the message bar below for interaction. Thank you!

The ancestral method of crispy fish must not be spread abroad, especially the secret method. I met an old man in Beijing before. Crispy fish tastes really good. Later, I finally told me the method. I tried it several times at home, and the taste of crispy fish became better and better. Let's share the method with you.

Crispy fish can actually be made from all kinds of fish. I use crucian carp, because it is very common and easy to buy, and the size of crucian carp is just right. If you use larger fish, it needs to be chopped into small pieces, which is more troublesome, so I still choose crucian carp.

? material

Small crucian carp 1200 g vinegar (or rice vinegar) 80 ~ 100 ml soy sauce 100 ml cooking wine 30 ml white sugar 15 g salt 7 g pepper aniseed, some onion, ginger, garlic, some white radish 1 small root boiled water, some vegetable oil.

? manufacturing method

1, the crucian carp is packed and drained, and the onion, ginger and garlic are sliced for later use;

2. Peel the white radish, cut it into slightly thick pieces and lay it flat on the bottom of the pressure cooker;

3. Add an appropriate amount of oil to a non-stick pan, fry the fish until both sides are golden, and take it out for later use;

4. Put the fried fish into the pot, spread onion, ginger, garlic and pepper, pour in the prepared juice and add appropriate amount of boiling water. Just don't fish, don't use too much;

5. Turn the pressure cooker to low heat for 40-45 minutes after charging;

6, delicious crispy fish is ready, children can rest assured to eat, because the fishbone is very tender and will not get stuck.

Mei Tao will answer.

Crispy fish is divided into north and south schools, and the crispy fish of the north and south schools are very different. Mei Tao put two pictures first, and everyone can naturally see that they are completely different.

(The imperial edict crisp fish of the Northern School. )

(Shaoxing crispy fish comes from the south. In fact, the whole fried fish in the south of the Yangtze River is this way. )

There is a big difference. In fact, it is simply crispy fish from the North School, which uses whole fish, but the fish is smaller. The crispy fish of Nanpai uses the whole grass carp or herring. This fish is so big that it must be sliced and fried. As for the taste? My cousin, as a Northeastern, has no personal experience: the crispy fish from the North School is inferior to the crispy fish from the South School in terms of material selection, cooking and taste. Because the crisp fish of the northern school is born for the flowing water mat, it is naturally rough; However, the crispy fish from the South School is mainly used as tea for scholars in the past, which is naturally more exquisite.

After introducing these, my cousin will briefly talk about the home-made practice of sending crispy fish from north to south.

Crispy fish from the North School is salty and fresh, with a strong taste. The crispy fish of Nanpai has the aroma of yellow wine, which is sweet and sour. In short, each has its own advantages, and everyone can make it according to their own hobbies.

These two kinds of crispy fish are famous products in Jianghu, which are not only complicated, but also constantly hyped by merchants in the circulation process, resulting in the secret and incomplete operation process, making it difficult for families to make. Even if I did, it wouldn't smell like that. However, according to the deduction of food theory, the original practice of crispy fish can still be restored. I have eaten Shao's bone-crispy fish many times, and I think I have found the taste of ancient "crisp fish".

Materials:

A fresh grass carp, 1.5 kg.

Seasoning:

Onion, ginger, yellow wine, soy sauce, rock sugar, pepper, vegetable oil, salt.

Star anise, cinnamon, geranium, clove and pepper.

Practice and steps:

Step one, marinate the fish. Clean grass carp, remove the head, and chop half an inch thick pieces from front to back. Then marinate with salt, yellow wine, soy sauce and pepper.

The second step is to make salt water. There is little oil in the pot. Stir-fry onion and ginger, then add star anise, cinnamon, fragrant leaves and clove, then add crystal sugar, add water and salt, cook until the crystal sugar melts, add pepper and pour into a juice mixing bowl.

The third step is to fry fish. Dry salted fish slices, fry them in oil pan until golden brown, and take them out. Let it cool and soften before frying until it turns deep golden brown and the fish pieces become crisp.

Step four, taste. Immediately put the fried fish pieces into a juice mixing bowl and soak for 30 minutes.

Step five, eat fish. There are two ways to eat. One is to put the sauce bowl on the dining table, bring the fried fish up and dip it in the sauce, so that the fish pieces are crisp outside and tender inside. Then soak for half an hour before serving, and the fish pieces are completely tasty.

Steps of making crispy fish in secret