Materials

Carp, ginger, garlic, seasonings, chicken essence, salt, soy sauce, soy sauce, cooking wine, dry flour, sugar

Practice

1, kill the good carp clean, control the water.

2, frying pan is hot, put less oil, the fish one by one to fry. I'm afraid of staining the pan, so I patted some dry flour on the fish, so that the fried fish shape complete good-looking.

3, the fried fish in the pressure cooker, put ginger, garlic, dashi, chicken, and then add salt, soy sauce, soy sauce, cooking wine, a little sugar. The most critical place to arrive, to put more vinegar! Don't worry about the flavor being too sour, the vinegar helps to flake the fish. I can't say exactly how much vinegar I put in, but I took a bottle and poured it in.

4, plus water and then cover the lid, plus valve, up the gas after ten minutes or so to turn a small fire pressure it ~~~~~ pressure it forty minutes or an hour on the crispy.

Practice two, vinegar stewed crispy fish

Materials

Several small crucian carp, a few peppercorns, ginger, garlic, green onions, a little bit of sugar, a little bit of salt, a little bit of chicken, a little bit of soy sauce, a little bit of wine, a little bit of vinegar

Practice

1. Small crucian carp a few, cleaned up and drained of water, in the two sides of the respective pull a few knives, ginger and garlic, respectively, sliced, onion, cut into segments.

2. Frying pan pour oil, oil to more. Large fire until the oil temperature seven or eight percent hot, gently along the edge of the pan into the carp, a good protective measures, be careful to burn.

3. After frying for a while, gently shake the pan to avoid sticking. Fry a good side, gently flip, continue to fry the other side, and then switch to medium heat to continue to fry the fish through, halfway to shake the pot, followed by a flip.

4. When both sides of the fish are completely crispy, you can hear a "clattering" sound when you touch it with chopsticks, turn off the heat, and remove the fish from the pan to control the oil.

5. Pour out the excess oil from the pan, leave a little oil in the pan, put all the ingredients in the pan in order, and then stir-fry until fragrant.

6. Add about 400ml of water and bring to the boil, then gently arrange the fried fish into the pan, once again over a high heat and then turn down the heat (I used the center heat) and simmer for 40 minutes. Halfway through, use chopsticks to gently fiddle with it to prevent it from sticking to the pan, and be sure to move gently; gently turn the top layer of fish over to flavor it more fully.

7. 40 minutes later, the soup is not much, sprinkle some chopped green onions and red pepper rings and then burn on high heat for half a minute, the fragrant vinegar stewed crispy fish can be out of the pot.