Tempeh Fish

Name: Tempeh Fish
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 bars Crucian carp; Some oil; Some shallot; Some ginger; Some Dried tempeh; Some Sugar; 1-2 star anise; 1 piece Cinnamon; 15ml Soy sauce; 5ml Vinegar

by Moon Swallow

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

When I used to go to the supermarket, I often bought a box or two of canned fish, and I liked it when I ate and porridge. Later I heard that the fish was fried and then pressed in a pressure cooker to achieve that effect. So Relying on my aftertaste of canned fish, I added seasonings and experimented a bit, but my family said it was delicious, and the taste was the same as that of canned fish. Later this dish became a reserved dish in my family, and every time my husband caught fish If I can't finish it, I will make some tempeh fish. This tempeh fish is crispy with fish bones, and the elderly and children can eat it with confidence, not afraid of being caught by the fish bones, and it also supplements calcium.

Tempeh Fish

1. The killed fish are washed and dried, and the water is drained.

2. Add an appropriate amount of oil to the saucepan and heat until 70% hot.

3. Add the fish over medium heat and fry until golden on one side.

4. Turn it over and fry on the other side until golden brown.

5. Pat the tempeh with a knife to loosen it.

6. Put it in a wok with a small amount of oil, and fry it for a fragrance.

7. Spread green onion and ginger on the bottom of the inner pot of the electric pressure cooker, and add cinnamon star anise.

8. Spread the tempeh flat.

9. Add vinegar and sugar.

10. Add light soy sauce and dark soy sauce.

11. Put in the fried fish and close the lid. Press the boiled meat or any material button.

12. After hearing the prompt tone, you can get out of the pot. If there is a lot of juice, you can put it in the pot on high heat to collect the juice.

Tips:
1. Choose a smaller crucian carp or other fish, the bones that are too big are difficult to braise.
2. Fry the fish slowly over medium and low heat, don't worry. The bones will be crispy only after being fried and pressed by the pressure cooker.
3. The tempeh should be added in an appropriate amount, otherwise it will be too salty.
4. No need to add additional salt.
5.Ordinary pressure cooker, simmer for 10-15 minutes after SAIC.