Cold Crispy Fish
1.
The scales and internal organs of the crucian should be removed first. The black film on the fish must be removed from the belly of the fish. The maw must be kept. It is delicious.
2.
The teeth of the fish are very fishy. You must remove them before you make the fish. The teeth are on the back of the fish's head, and you will see small teeth. Just remove them.
3.
Then use a knife to make a few slashes on the surface of the fish, the purpose is to taste
4.
Sliced ginger, cut one green onion into sections
5.
Sprinkle a little salt on the surface and belly of the fish and spread it evenly
6.
Add green onions, ginger, cooking wine and marinate for 10 minutes
7.
Spices are ready
8.
Introduce a little trick. Heat the pan and add oil to 4 to 50% heat, then add 1 teaspoon of salt to the oil, so that the fish will not stick to the skin during frying.
9.
Fry the fish until golden on both sides, take out and set aside
10.
Leave the bottom oil in the pot, add Pixian bean paste and soybean paste and stir fry to create a fragrance
11.
Add a little hot water to boil
12.
Cover the bottom of the pressure cooker with scallions
13.
Arrange the fried fish neatly on the green onions, or they can be arranged crosswise
14.
Pour in the fried sauce
15.
Add spices, sugar, vinegar, beer, and some boiling water. Pay attention that you don’t use too much water, just barely have fish.
16.
Use a plate upside down on the top, cover, add valve, high heat, turn to low heat for 30 minutes, and serve after cooling down completely
Tips:
1. Beer can be replaced with water.
2. The pressing time of the pressure cooker should be adjusted according to the size of the fish.
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