Crispy crucian carp canned fish version

Overview

Wild small crucian carp is easy to get stuck by the small velvet spines when we eat it. This crispy crucian carp is so crispy that even the bones will not get stuck. It can also be eaten by children. It is sweet and salty

Tags

• private kitchen
• chili powder
• cooking wine
• garlic
• light soy sauce
• msg
• onions
• star anise
• sugar
• tempeh
• vinegar
• wild crucian carp
• zanthoxylum bungeanum
• ginger
• ketchup
• salt

Ingredients

Steps

1. 1 Remove the head and internal organs of the fish. If you like to eat the fish head, you can omit it and simmer it with cooking wine, ginger slices, green onions, and salt for 20 minutes

   

2. 2 Heat the oil and fry the fish until it is dry. Be careful not to burn your hands and do not use breading. The oil is medium-high

   

3. 3 Prepare candied onion segments, garlic, ginger slices, star anise, Sichuan peppercorns, and set aside

   

4. 4 Place the fried fish neatly into the pressure cooker

   

5. 5 Add a little oil, add sugar, onion, garlic and ginger slices, pepper, pepper and star anise, stir-fry, add tomato paste, salt and MSG, pour a bowl of vinegar (this vinegar is the key because it can make the bones rot). At this time, the juice is ready. Taste the salty taste and pour it into the pressure cooker

   

6. 6 Add a bottle of beer without adding water and cover the pressure cooker for twenty-five minutes

   

7. 7 Don’t be in a hurry to take it out of the dish after it’s cooked. Wait until it cools down before putting it on the plate because it tastes better when it’s cold

   

8. 8 After serving, sprinkle with coriander and chopped green onion