Materials: pork 200g, 6 small crucian carp, 10g ginger, 3 green onions, 10 garlic, 2 star anise, 8 peppercorns, 1 small piece of peel, 1 teaspoon salt, 100g sugar, 150ml vinegar, 150ml soy sauce, 500ml oil

Methods:

1, crucian carp, clean, cut the fish body knife; pork sliced.

2, deep pot filled with oil, heated over medium heat until 70% hot, put the fish, frying until golden brown.

3, the bottom of the pressure cooker put bamboo grates, laying pancetta slices, three crucian carp flat on the pancetta slices, placed on the ginger, scallion, garlic, and then a layer of crucian carp.

4, beforehand the sugar, vinegar, soy sauce and salt mixed well, pour into the pressure cooker, if the amount of liquid is too little, you can slightly add water until submerged all the fish.

5, cover the pot, large fire until the steam after turning into a small fire, simmer for 30 minutes.