The electric pressure cooker version of stewed crispy crucian carp is as follows:

Preparation materials: crucian carp, peppercorns, star anise, green onion, ginger, garlic, sugar, blended oil, yellow wine, balsamic vinegar, soy sauce.

One, frying pan in the appropriate amount of blended oil, oil hot, add pepper and star anise.

Second, put the crucian carp into the pan and fry.

Three, fry until charred brown when turning to fry the other side.

Four: Fry the other side until brown, then add green onion, ginger and garlic.

V. Add sugar.

VI. Add a small half bowl of yellow wine.

seven: Shake the wok to mix the ingredients and seasonings well.

VIII, then pour the carp in the frying pan into the electric pressure cooker to simmer for an hour.

9, an hour is done, the carp will be poured into a small pot to cool, and then put into the refrigerator, frozen after eating better.

Expanded Information

Choosing fish can be judged from two aspects. The first is the size of the fish, the general fish grow to eight points when the most suitable for cooking. Because this period of time the fish is just in the "puberty" stage, sexual development has matured, its meat is more full, the flavor is also very delicious.

The fish that are too small because they are not yet grown up are not tender enough and have more thorns; the fish that are too big will be rougher and have more harmful substances accumulated in their bodies. When purchasing, it is recommended that you choose about one and a half kilograms of carp and Wuchang fish, half a kilogram to one kilogram of crucian carp, and four or five kilograms of grass carp.

The second is the spawning period of the fish, in the near spawning period, the fish body fat and other nutrients stored more rich, the meat flavor is also more delicious. After the spawning period, the fat and protein and other nutrients in the body of the fish are greatly reduced, and the fish will become dry and thin, and the meat will become loose.