At dinner, we usually order a plate of grilled fish. Although the nutritional value is not as high as stew, it tastes good. Children generally like to eat crispy fish, which can be eaten from beginning to end, and they are not afraid of fishbone. Fragrant and crisp, often crispy fish. You can choose small crucian carp, small yellow croaker (available in supermarkets), small skinned fish and various small miscellaneous fish. Wash the fish first, remove scales, viscera and gills, and marinate with cooking wine and thirteen spices for 20 minutes. Mix balsamic vinegar, soy sauce, salt and sugar to make a sauce. Teach you how to cook crispy fish. The fish is tender, the bones are crisp and rotten, and they are crisp directly into the bones. Simple, convenient and delicious, it is worth collecting. Handan specialty, fish crisp, even bones crisp.

Yongnian crisp fish is one of the snacks in Handan, Hebei Province, which belongs to Hebei cuisine. I don't know when it started. During the Republic of China, Yongnian crisp fish became a popular food in restaurants, which was in short supply. What people are most worried about when eating fish is that they are afraid that the fishbone will prick their throats. Heat the wok, put less oil and fry the fish one by one. I was afraid of touching the wok, so I patted some dry flour on the fish so that the fried fish looked complete and beautiful. Put oil in the pan, heat it, fry the fish in the pan until golden brown, and drain the oil. Don't always turn it over when frying fish.

Clean the bought hairtail, remove the head and internal organs, and hang it to dry, otherwise oil spots will splash around the stove when frying later. It is recommended to buy hairtail for easy tasting. Put it in a pressure cooker for later use. Add water, fragrant leaves, star anise, cinnamon, salt, sugar, aged vinegar, a small amount of white wine, chicken essence and other condiments into the boiling pot. According to personal taste, boil the water with a small fire to make it fragrant. After taking out the seasoning, pour the water into the pressure cooker.

Cook like this for about 2 hours, then turn off the heat and simmer. When the fish are completely cold, take them out one by one on a plate. Don't break them easily with a shovel. You can put more onions and cabbage, which is very delicious. Carefully clean up the contents of the small fish. First, hold the small fish's stomach with your hands and squeeze it hard, and all the contents will come out. Rinse the fish with water several times after cleaning, and be sure to clean the fish.