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It's easy to make, a lot of fish can be used for this, I used a large scallop. The scallops here are too big and the meat is old and not good enough to fry, so I used it for the crispy fish.

First cut the fish into segments and put hot frying pan fried through, fishing out in the pressure cooker in a dense arrangement, pouring soy sauce so that the liquid almost and fish height close to the fish, if the fish a lot of words can be added to the water instead of part of the soy sauce, not many fish on the whole with the soy sauce is good. Add a few more peppercorns, cloves, dried chili peppers and other seasonings, and another tablespoon of sugar.

All right, cover the pressure cooker with a lid, turn on the heat, and when the exhaust nozzle is bubbling loudly, reduce the heat, and turn off the heat after 15 minutes or so. When the pressure disappears from the pressure cooker, you can take out the crispy fish.

Done fish flavor is very fragrant, meat fluffy, fish bones have been soft, do not have to worry about fish spines, and you can even eat the soft fish bones together, very calcium!

Because the fish and fish bones of this dish are very flaky, especially suitable for the elderly and children, safe and no thorns, easy to chew and easy to digest, as well as the effect of calcium.