Ingredients
Yellow croaker 750g
Garlic 3 cloves
Scallion 1 small piece
Ginger 4 slices
Pepper 1 small handful
Daishu 2pcs
Small chili pepper 1 stick
Materials wine moderate
Soy sauce 15g
Mian white sugar 30g
Rice Vinegar 45g
Salt Moderate
How to Make Canned Crispy Fish
The fish is removed from the head, cleaned and gutted.
Dry with kitchen paper and set aside.
The saucer is the amount used this time for easy reference.
I am using a non-stick frying pan, the oil does not need to be too much, can be immersed in half the thickness of the fish on the line, hot oil to put the fish, one by one arranged to put.
Don't always flip when frying!!!!
Ps: one side of the golden brown and then turn the other side, always moving will be broken.
If it is an iron pot, stainless steel pot, or other pots, hot pot hot oil, oil must be more, completely immersed in the thickness of the fish and more than double the amount of more than one, otherwise it will be sticky. Also a strip against the level of the oil to put the fish. Don't be afraid to throw them in at a very high distance, it will be dangerous to splash the hot oil that way!!!! If you are a novice, you can use deep frying chopsticks (very long chopsticks) to hold the fish and gently place the chopsticks against the level of the oil.
Fry until golden brown, don't fry too dry, otherwise the canned fish made in the end will be a bit dry and hard.
ps: my picture is a bit dry.
A little oil in the bottom of the pan, fry the flavor. Add the fish and stir fry under, first add cooking wine to cook a little, then add sugar, vinegar and soy sauce, stir fry evenly, add boiling water. Pour into the electric pressure cooker for 35 minutes.
Ps: no electric pressure cooker on the pressure cooker, pressure cooker appropriate to shorten the time.
Lastly, add a pinch of salt to the wok to collect the soup, but don't collect too dry ah!
Refrigerated taste better!