Crispy Sea Crucian Carp
1.
Because the process of washing fish, carrying the fish in one hand and taking pictures with the other hand, is too inconvenient, so skip the process of washing materials. Wash the green onion and ginger, cut the green onion, and slice the ginger. The internal organs of the fish are removed, and the scales are not removed.
2.
Pressure cooker (must not use an electric pressure cooker, this water cannot be dispersed, it is ugly, my friend’s lesson) Spread a layer of shredded green onion on the bottom of the pot, and then put a layer of fish flat. Do not stack the fish. Sprinkle a little salt and estimate the total amount of salt. You can put several layers of fish. I usually put 3-4 layers of fish. Don't put too much salt. Then put another layer of green onion, and then put the fish. Repeat the above sequence until the fish is finished, and then spread a layer of ginger slices on the fish body. The remaining shredded green onions can also be put on top. Sprinkle salt, pepper and star anise, put cooking wine, sugar, vinegar, light soy sauce, all in moderation. Finally, put clear water, and put the clear water below the topmost fish.
3.
Put the lid on the pressure cooker and bring the high heat to a boil. Wait for the pressure limiting valve to start to rotate. Change to medium heat but still keep the pressure limiting valve rotating to discharge water vapor. About 40 minutes. It’s up to you how much fish you make. If you just make one layer, there will not be much water. It will be cooked early in 40 minutes. Feeling that the soup is almost drying out, turn off the heat.
4.
When the safety plug of the pressure cooker falls, open the pot and let it cool. Do not start the pot while it is hot. The fish bones are crispy, and the fish will become muddy when the pot is hot.
Tips:
Sugar is about 2 to 3 times the total amount of salt.
Vinegar and cooking wine are added according to the usual amount of fish. A little more vinegar is fine.
