The authentic method of bone crispy fish, how to make fish bones crispy The practice of making fish

Steps to prepare the bone crispy fish:

Spread a bamboo grate on the inside of the pressure cooker and place the green onion and ginger slices (Picture 1) to make it easier to remove the crispy fish and keep it in shape.

2. Scrape the scales and gills of the fish, cut the belly of the fish and remove the internal organs and clean them.

3. Layer by layer evenly stacked into the inner tank.

4. Top with thinly sliced pork belly. Fish has less fat, and some pork belly will taste more fragrant.

5. Top with thinly sliced pork belly. Fish has less fat, and some pork belly will taste more fragrant.

6. Then add seasoning B, if you accidentally put too much water, you can put it in a wok over medium heat to collect the juice after taking it out, but the fire should not be too big to avoid rolling out of shape.

7. Press a flat bottom plate, so that the fish will not be formed due to rolling up and down under high pressure, and press the hoof tendon key again after cooking, and do not pull out the latch after finishing again, and keep warm overnight.

8. Pull out the latch the next day, wait for it to be naturally deflated and cool, and take it out to eat.

Ingredients: 6 fresh carp.

Excipients: green onions, ginger, garlic, peppercorns, ingredients, 50 grams of soy sauce, 50 grams of cooking wine, 5 grams of nine-layer tower, sugar, 1 bag of core ingredients, 1000 grams of health soup.

Utensils: Casserole for Cizhou kiln (essential).

Production: The bottom of the pot is covered with a number of bamboo slices. Then put in the accessories, put the fish on the top of the material, and then put the casserole on the stove, the heat is the key to whether the fish is delicious or not, and then add high-quality millet water, the water should exceed the top fish.

After the fish soup in the pot boils, turn down the heat, and the heat is better to boil the fish soup in the pot slightly without boiling. The fish will be ready to cook in about 3 to 6 hours.

Features: Crispy bones, complete fish shape, nutritious and nourishing, suitable for all ages. According to this basic practice, combined with local flavors, spicy, spicy, spiced, sweet, tempeh and other flavors can be made.

1. How to make fish bone crisp: get the fish bones right. Cut off the excess meat and wash it well. Cut the fish bones into small pieces. Small pieces are easy to taste, of course, if you like large pieces, you can also do it, but it is more difficult to fry when fried.

2. Add an appropriate amount of salt, cornstarch and soy sauce, add one or two drops of wine to remove the smell, stir well, and let it taste for about 5 to 10 minutes. Fill one bowl with cornstarch, and in the other bowl crack an egg and stir it into an egg mixture. Spare.

3. Heat a pan and pour in an appropriate amount of oil. Because it's going to fry something, you need a little more oil. Roll the marinated fish bones with cornstarch, then dip them in egg wash, and finally stick them again, and then put them in a pan and fry them.

After frying one side, fry the other side. Wait until one side is completely hardened before turning over, otherwise it is easy to turn over the fish. Fry on both sides until golden brown and remove.

4. After all the fish are removed. Put it in a saucer and control the oil. You can try it yourself, and if you think it tastes good, you can eat it directly.