1. First, prepare the corresponding condiments: onions, ginger, Pixian hot sauce, soy sauce, salt, sugar, cooking wine, vinegar, etc. Cut the green onion into sections and put them together with the ginger slices at the bottom of the pressure cooker, then pour a little salad oil (to prevent sticking to the pot). Place the hairtail fish evenly in the pressure cooker (this is important so that you can easily remove the fish after it is cooked).

2. Make the sauce according to your own taste and pour it into the pressure cooker. The amount of sauce should be enough to cover the fish in the pot. My method is to first stir-fry the Pixian hot sauce until fragrant, then add vinegar, cooking wine, soy sauce, sugar, and salt. After boiling, pour it into the pressure cooker (vinegar is essential, you can add more, as the fish must be crispy) it).

3. Cover the pressure cooker, put on the pressure reducing valve, put it on the fire and cook. After boiling, cook for fifteen to 20 minutes according to the size of the fish (after boiling, reduce the heat to Guan Xiao).

4. After the pot has cooled to a certain extent, open the lid and collect the juice. Be careful to use a slow fire and don't dry the pot.

5. After collecting the juice, wait for the fish to cool completely before taking it out (it is easy to break the fish when it is taken out when it is hot. It is best to wash your hands when taking out the fish, then take it out with your hands and use chopsticks It is also easy to break the fish into pieces) and place it on a plate. In this way, a delicious plate of braised crispy fish is ready.