Crispy crucian carp with black bean sauce

Overview

It's very fragrant and crispy, and you can even eat the fish bones. Special meal. It’s comparable to canned dace.

Prepare 6 small crucian carp.
Have all ingredients ready.
Pat the fish with a knife and apply a little salt on it, add some green onions and ginger slices, massage it with your hands for a while, and set it aside to marinate for 20 minutes.
Put oil in a non-stick pan and fry the fish until golden brown on both sides and fish bones can be seen.
After frying all the fish, set it aside and add a little oil to start stir-frying. Put down all the ingredients except the tempeh and fry until fragrant. Use this oil to fry the tempeh. Turn off the heat after frying until fragrant. Pour in some oyster sauce and add a little sugar to taste.
Place the remaining scallions in the pressure cooker, then put the fried fish on top. I put three fish and then poured some black bean sauce on the fish, then placed three fish on top, and then poured all the black bean sauce on top. Pour in boiling water and start pressing.
After the pressure cooker is steamed, turn to low heat, press for 25 minutes, and let it cool naturally. It will not be easy to break the fish when you take it out here.
All the fish are on the plate. Remember to put the original layer of fish on the bottom. Then pour the soup from the pot on top, wrap it in plastic wrap, and put it in the refrigerator before eating.
Very fragrant black bean flavor, very good with rice.