1, first of all, the fish scaled, cleaned and cleaned, pangolin than tilapia good to get a lot more, not too many thorns, do not stick hands;

2, the head, pangolin head used to steam the flavor of the first-class, there is a saying in Guangzhou, pangolin head, quail tail, visible pangolin head of the value of the pangolin;

3, cut the section, because this batch of fish are on the large side of the size of the pot is not as big as the only is to cut the section, cut the section of the frying time also easier;

4, marinated with slight salt and stirred, then marinated for 10 to 20 minutes. cut section, cut section of the frying time is also easier;

4, marinade, slightly add salt and stir, after stirring marinate for 10 to 20 minutes, drained to be used (air-drying 1 to 2 hours the best), try not to let the fish body has water;

5, deep frying fish, starting oil pan, slow fire, frying fish, until fried into the body of the golden brown is good;

6, seasoning, pressure fish, I like to take a little bit of spicy I like a little spicy, with Lao Ganma's black bean chili, and then add another small amount of black beans, sugar, wine, oil, after stir-frying, the fried fish and seasoning together into a large bowl, and then put the large bowl into the pressure cooker, water pressure for 30 minutes can be.