This kind of "crispy crucian carp" is crisp and rotten, so you don't have to spit or prick your mouth. It is delicious.

I have a friend who likes fishing very much, but doesn't like eating fish, so every time I catch a fish, my friends always share it with him. I saved some crucian carp in the past few days. Today, I specially selected ten crucian carp with two or three weights to prepare crispy fish. I think crucian carp has many small thorns. My favorite way is to make it with "crispy fish", and I specially chose three or two because it is too small.

The process of "crispy crucian carp" is actually the process of stewing crucian carp thoroughly, because the so-called "crispy fish" is the process of adding enough water to the raw materials, boiling with a big fire and covering the pot with a small fire. After stewing thoroughly, it can not only keep the fish intact, but also keep the fish from breaking and loosening. Moreover, the bones are crisp and soft, and even the bones can be crisp after eating, which is salty and delicious.

The ingredients needed to make this dish are: take 3 kg of crucian carp as an example (I used 10 crucian carp of about three or two sizes), onion 1 root, and ginger 1 root.

Seasonings and spices needed to make this dish are: salt 10g, soy sauce 30g, soy sauce 20g, rice vinegar 90g, sugar 60g, cooking wine 30g, pepper 5g, chicken powder 5g and monosodium glutamate 5g, and you can leave out those you don't like. A small piece of cinnamon, five or six fragrant leaves, three or four star anise.

The specific method is as follows:

Crucian carp must first remove the scales and internal organs, especially the black film in the belly, and then control the water to dry. Cut the back sides of the crucian carp with a knife for later use (the larger crucian carp needs to be cut to facilitate frying, so as not to affect the taste).

2. Put the salt, soy sauce, soy sauce, rice vinegar, sugar, cooking wine, pepper and chicken powder monosodium glutamate into a bowl in turn and stir evenly with a spoon.

3. Prepare a pressure cooker. Restaurants are all old-fashioned hissing. It only takes about 25 minutes to stew crucian carp in this pot. If you use a casserole or an ordinary wok, it will take about an hour.

4. First cut the onion into sections, cut the ginger into thick slices, and then spread it at the bottom of the pressure cooker for later use.

5. Use wide oil to cook the pot, and the oil temperature should be high. About 60% heat, put in dried crucian carp in turn (we make crispy fish in the north without pickling, and directly powder it). Look at the crucian carp under the oil. Don't fry it too much. After going down, don't stir, slowly shake the bottom of the pot to prevent it from sticking, and then slowly push it to make it evenly heated. The bones of the fried crucian carp will be more brittle after stewing. If the fried crucian carp is not fried, you can turn on the fire for a few seconds at the end to make the fish more crisp, and then take out the oil. After controlling the oil, put it into a pressure cooker with onion and ginger for later use.

6. Leave the bottom oil in the pot, add spices and stir fry for a while, pour the sauce into the bowl, stir fry a few times, then add no more than two-thirds of the water of crucian carp, then pour it into the pressure cooker, cover the lid, bring it to a boil with high fire, simmer for about 25 minutes after SAIC, turn off the fire, and when the gas disappears naturally, open the lid to see if there is too much soup, and then properly collect the thick soup. It's best to wait until it gets cold before taking the crucian carp out.

The above are the production steps of crispy crucian carp, and there are several points for attention:

-Don't cut the body of crucian carp too deep. Cut a few knives evenly on the thick side of the fish back to avoid damage to the body when frying.

-When frying fish, the oil temperature should be high and the amount of oil should be wide. Don't invest too much at a time, so as to avoid the rapid drop of oil temperature, which will lead to the fish not forming quickly and being easily damaged.

-Put minced onion and ginger on the bottom of the pot, and then put crucian carp to prevent it from sticking to the bottom of the pot when stewing for a long time.

-Braised crucian carp, if eaten hot, must be careful when going out, and use appropriate tools to avoid destroying the integrity of the fish, because fish are more likely to go bad when it is hot.

-Crispy crucian carp is cooled and put into the refrigerator, which tastes better, has the taste of canned fish and is more unique.

The above is the making method of "crispy crucian carp" I shared. If you like it after reading it, you can try making it. It's not really complicated. The key is really delicious.