Crispy saury pressure cooker method, pressure cooker spiced crispy fish method

Crispy fish is a favorite dish in daily life, not only delicious but also very nutritious, whether it is a family dinner or entertaining friends, it is a good choice. Its method is very simple and easy to learn, you only need to prepare the required ingredients and tools, and then complete it step by step according to the steps given.

Method 1. 1. Put all the seasonings into the washed dried fish, if you like to eat spicy, you can put some chili sauce, and put peanut oil, I forgot to write peanut oil when I wrote the seasoning just now,,, marinate for half an hour.

Braised dried fish in a pressure cooker 2

2. After the dried fish is marinated, put it in the pressure cooker and lay it, slice the tomatoes, and put it on top.

Braised dried fish in a pressure cooker 3

3. Select the pressure cooker between the fish and the rice. Start cooking.

Braised dried fish in a pressure cooker 4

4. The pressure cooker automatically jumps after opening the lid. Ready to serve.

Braised dried fish in a pressure cooker 5

5. It's on the plate, gorgeous Oh!! Hehehe.

Tips: The seasoning depends on the appropriate amount of personal taste, and it must be pickled.

Practice 2. Ingredients: two hairtails.

Excipients: 2 green onions, 50g ginger, 400ml rice wine, 3 spoons of sugar and salt, 2 spoons of vinegar, 30ml of dark soy sauce, 500ml of cooking oil, 400ml of water, appropriate amount of bay leaves, appropriate amount of star anise.

Method: 1. Wash and remove the internal organs and head and tail of the hairtail and cut it into segments, cut the green onion and ginger into green onion segments and ginger slices, put the hairtail into a basin, pour rice wine, green onion segments and ginger slices and marinate for a while to remove the fishy smell.

2. After the pot is hot, pour in half a pot of oil, and after 7 minutes of heat, put in the hairtail section and fry it thoroughly, remove it and set aside.

3. Pour out the hot oil, leave a little oil, add star anise and bay leaves and stir-fry until fragrant; Then pour in water, sugar, vinegar, salt, dark soy sauce and a small amount of rice wine and bring to a boil.

4. Spread the pickled scallion and ginger on the bottom layer of the pressure cooker, spread the hairtail on the green onion and ginger, pour the boiling soup into the pressure cooker, cover the pot and simmer for 30 minutes.

Tips: 1. The fat content of hairtail fish is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which have a long carbon chain and have the effect of lowering cholesterol;

2. The scales and silvery-white oil layer of the whole body of the hairtail fish also contain an anti-cancer ingredient 6 thioguanine, which is beneficial to the auxiliary leukemia, gastric cancer, lymphoma, etc.;

3. Hairtail fish is rich in magnesium, which has a good protective effect on the cardiovascular system. Eating hairtail fish often also has the effect of nourishing the liver and blood, and nourishing the skin and hair and bodybuilding.

4. This crispy stewed hairtail made by pressure cooker can be eaten with fish bones, and it can also supplement calcium, suitable for all ages.

Hairtail is rich in unsaturated fatty acids that are beneficial to the human body.

A variety of mineral elements and trace elements.

Eating more in children is beneficial for improving intelligence.

Pregnant women eat more to help the fetus develop their brain.

Women eat more to make their skin smooth, their faces beautiful, and their hair nourishing.

Eating more for the elderly can prevent Alzheimer's disease and protect cardiovascular and cerebrovascular diseases.

Hairtail. With so many benefits of hairtail, how to eat it? Spiced crispy fish is a good choice!!

Five-spice crispy hairtail fish is sweet and sour, and the thorns are crispy, the baby loves to eat, the family can rest assured, do not have to worry about being pricked to the throat.

Combined with the tutorials in the book and my own many practices, it is summarized in 3 simple steps!

Clean the hairtail, remove the five organs, and cut it into sections for later use.

Prepare the sauce: star anise, allspice, light soy sauce.

Dark soy sauce, sugar, a small amount of vinegar, cooking wine.

A small amount, green onions, ginger slices, salt.

Note: If you like it a little spicy, you can add a red pepper or two.

If you want the color to be darker and look good, you can add more dark soy sauce to color;

If you want to give it to children, you can add more sugar.

Prepare the pressure cooker.

One, put water in the pot just over the end of the hairtail, add sauce, set the time for more than half an hour, after the end, taste, if not crispy, the bones are not broken, you can extend the cooking time.

Hairtail fish in a pressure cooker.

Everyone has their own way of making crispy hairtail, this is just a very simple lazy practice, easy to learn, and the family loves to eat.

Preparation materials: frozen mackerel: 2, thirteen spices:

50 grams, green onion, garlic: appropriate amount, dried red pepper: 4 pcs., star anise:

2 grains, vinegar: 30 grams, shredded ginger: appropriate amount, appropriate amount, cooking wine:

Appropriate amount, sugar: appropriate amount, salt: appropriate amount, Sichuan peppercorns:

Amount. 1. Remove the head and internal organs of the mackerel, clean it, and cut it obliquely on both sides for later use.

2. Cut the mackerel into sections and put it in a clean and waterless container for later use.

3. Add an appropriate amount of shredded ginger, 30 grams of cooking wine, 20 grams of sugar, 20 grams of salt, 20 grams of Sichuan peppercorns, mix well, marinate for 20 minutes, pour oil into the pot and heat it, put the marinated fish pieces in, and fry until slightly yellow.

4. Heat the oil in the pan. Add the marinated fish, fry until brown 5, pour water in another pot, and then add 50 grams of thirteen spices, 4 dried red peppers, 2 star anise, 20 grams of Sichuan peppercorns, 30 grams of cooking wine, 20 grams of sugar, 20 grams of salt, 30 grams of vinegar, and an appropriate amount of shredded ginger to boil over high heat.

6. Pour the fried fish fillets into a container with cooked sauce, then put the container into a pressure cooker 7. Cover the pot, cook over high heat until gas, turn to low heat and simmer for 30 minutes.

8. Done.

Steps to prepare the pressure cooker crispy crucian carp.

Steps to prepare the crispy crucian carp in the pressure cooker: 1 1 Wash the crucian carp and put it on a thin layer of flour.

Steps to prepare the crispy crucian carp in the pressure cooker: fry in hot oil 2 times until golden brown on both sides.

Steps to prepare the crispy crucian carp in the pressure cooker: 3 3 cut the green onion into sections, and slice the ginger and garlic.

Steps to make crispy crucian carp in a pressure cooker: 4 4 Use cooking wine, light soy sauce, white vinegar, salt, and sugar to make a sauce for later use.

Steps to prepare the crispy crucian carp in the pressure cooker: 5 5 Spread the green onion, ginger and garlic on the bottom of the pressure cooker.

Steps to prepare the crispy crucian carp in the pressure cooker: 6 6 Put the fried crucian carp.

Steps to make the crispy crucian carp in the pressure cooker: 7 7 Pour in the prepared juice and add water to cover the crucian carp.

Steps to make crispy crucian carp in the pressure cooker: 8 8 Cover the pot with a lid and steam for 20 minutes, at this time, the soup is just dry.

Steps to prepare the crispy crucian carp in the pressure cooker: 9 9 is very soft in the dish.

Home version of the pressure cooker to stew crispy fish.

Main ingredients and seasonings:

Small crucian carp, cooking oil, green onion, ginger and garlic, Sichuan pepper, star anise, chili, rice wine, tomato paste, sugar, salt, light soy sauce, dark soy sauce, rice vinegar, cooking wine, orange peel, boiling water.

Production process: 1. After buying live crucian carp home, let them be put into a larger container and let them spit out the fishy smell in the clear water. Normally, I put it in a big bucket and have to change the water twice in the middle.

Then start to clean up the fish, remove the fins, scales, gills, disembowelment and internal organs, and focus on cleaning a layer of black membrane in the stomach, so as to avoid fishy smell.

Put the washed crucian carp into a container, put the seasoning green onions, ginger slices, garlic cloves, star anise, Sichuan peppercorns, chili peppers, and cooking wine into a plate, marinate for 30 minutes, and stir halfway.

2. Using kitchen paper, absorb the water on the surface and inside the stomach of the pickled crucian carp and put it on a clean plate.

3. Set aside all the seasonings for the marinated fish.

4. This time, I didn't use the cooking method of frying, but the method of frying. The purpose of this is to be healthy, and older people should eat as little oil as possible. After the pan is heated, pour in an appropriate amount of cooking oil, put the crucian carp in the pan, and fry it over low heat until both sides are colored.

5. Because the oil in the pot is less, the skin on some fish is not complete. This is what people often say, there are gains and losses, right?

6. Use the bottom oil in the pot to pour all the seasonings of the marinated fish into the pot and stir-fry to bring out the fragrance.

7. Pour in an appropriate amount of tomato sauce and water, pour soy sauce, rice vinegar, salt, sugar, cooking wine and boiling water into the pot and boil.

8. At the bottom of the pressure cooker, spread a layer of washed orange peel (or put grapefruit peel), the purpose is to prevent the fish skin from sticking to the bottom of the pot, and the second is to play a role in removing the fish. Pour the boiled soup into the pressure cooker.

9. Put the fried crucian carp on top of the orange peel and set it up.

10. Pour in boiling water, as long as the amount of water can be the same as the fish, it is OK, cover the pot and press the pressure reducing valve.

11. When the pressure reducing valve is discharged, immediately turn to medium-low heat and simmer for 40 minutes to turn off the heat. Simmer in the pot for 15 minutes, open the lid to see how much soup is in the pot, and if there is still more soup, you can use high heat to reduce the juice again.

12. For the crispy fish made by this method, the fish bones become soft and do not need to be spitted.

Material. 1 fish, 6 shiitake mushrooms, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of salt.

Practice. After killing and cleaning, cut a horizontal knife along the body of the fish, and shred the ginger, garlic and mushrooms for later use.

Sprinkle an appropriate amount of fine salt on both sides of the fish body, put it in a deep dish and leave it for 1 hour.

Put most of the shredded mushrooms in the belly of the fish, close the belly of the fish and lay it flat in the plate, and then sprinkle the ginger, garlic and mushroom shreds evenly on the belly.

Sprinkle in cooking wine. Add water from the bottom of the pressure cooker that is higher than the water trap, place the fish bowl in the water barrier and heat it tightly until the outlet valve jumps.

Turn the heat to a simmer for 1 hour, then turn off the heat, and wait for the pressure cooker pressure to dissipate, then you can boil the pot and enjoy it, or you can eat it cold.

PS: Be careful to use a simmer to keep the pressure valve with a small outlet, so as to prevent the danger of boiling water dry by heating too violently.

Ingredients: 1000 grams of small yellow croaker.

Excipients: 80 grams of balsamic vinegar, 20 grams of light soy sauce, 60 grams of sugar, 30 grams of rice wine, 1 small piece of cinnamon, 20 grams of soy sauce, 2 star anise, 1 3 teaspoons of five-spice powder, appropriate amount of salt, 3 bay leaves, 3 chili peppers.

Steps: 1. Remove the head of the small yellow croaker, clean the internal organs, and clean it.

2. Dry the water with clean yellow croaker kitchen paper and set aside. (Or put it directly on the balcony to dry for 2 hours, and dry the small yellow croaker, otherwise it will be easy to jump oil when frying).

3. The oil temperature is six or seven hot, and the small yellow croaker with dried water is fried and fried over medium heat. (Fry for a while and then flip, turn too early, small yellow croaker is easy to break).

4. Fry until golden brown and remove (small yellow croaker is slightly fried dry).

5. Seasoning: 80 grams of balsamic vinegar, 60 grams of sugar, 20 grams of soy sauce, appropriate amount of green onion and ginger, 1 3 teaspoons of five-spice powder, 3 dried chili peppers, 2 star anise, 3 bay leaves, 1 small piece of cinnamon, 30 grams of rice wine, and an appropriate amount of salt.

6. Spread a cabbage leaf at the bottom of the pressure cooker and stack the fried small fish in turn. Add all the seasonings in (5).

7. Add water.

8. Half of the water volume can be used for small yellow croaker.

9. After the fire is steamed, change the low heat pressure to turn off the fire for 20 minutes, and open the cover after the pressure disappears.

10. Take it out and put it in the crisper box, it tastes better when eaten cold. (Make more at a time, eat as you go, and win the canned spiced crispy fish you bought).

500 grams of hairtail, 75 grams of salt, 5 grams of chopped green onions, 5 grams of rice wine, 150 grams of salad oil (actual consumption of 50 grams).

1.Cut the hairtail into 5 cm long segments after removing the intestines, removing the head and tail, scraping the scales, and then marinating it with minced ginger, Sichuan pepper powder, large material powder and salt, and adjusting the starch to water and hanging the slurry;

2.Put vegetable oil in the pot and heat it, take out the hairtail segments, put them into the oil pan one by one, fry them slowly until golden brown on both sides, remove them and put them on a plate, and fry the hairtail.

The hairtail is dark yellow in color, the skin is slightly crispy, salty, fresh and tender, and the taste is fresh and fragrant.

Seasoning: 10 grams of ginger, 5 grams of Sichuan pepper, 5 grams of star anise, 10 grams of starch (peas), 5 grams of salt, 50 grams of vegetable oil.

Features: The fish segment is golden, crispy and fragrant.

Process:1Cut the hairtail into 5 cm long segments after removing the intestines, removing the head and tail, scraping the scales, and then marinating it with minced ginger, Sichuan pepper powder, large material powder and salt, and adjusting the starch to water and hanging the slurry;

2.Put vegetable oil in the pot and heat it, take out the hairtail segments, put them into the oil pan one by one, fry them slowly until golden brown on both sides, remove them and put them on a plate, and they can be eaten;

3. Put some salt and pepper on the plate if you like salt and pepper and dip it to eat.

Tips: 50 grams of vegetable oil in the raw materials is the actual consumption, because there has been a frying process, you need to prepare about 300 grams of vegetable oil.

Ingredients: 2 hairtails.

Ingredients: green onion, ginger, garlic, cooking wine, light soy sauce, salt, pepper, Sichuan pepper, flour.

Process: 1. Wash the hairtail, remove the head and tail and remove the internal organs;

2. Then cut into uniform chunks, add green onions, ginger and garlic, cooking wine, light soy sauce, salt, sprinkle a little pepper and peppercorns, stir well and marinate for 25-30 minutes;

3. Wrap the surface of the marinated hairtail with a thin layer of flour;

4. Heat the wok, pour in the cooking oil, and when the oil temperature is six or seven hot, put in the hairtail. Don't be in a hurry to turn over, wait for a little finalization and then turn over and then fry;

5. Fry the hairtail over medium-low heat until golden brown on both sides, remove it, and put it on kitchen paper to absorb the excess oil;

6. Arrange it on a plate, or continue to make sweet and sour or braised hairtail. Please click Enter a description.

Ingredients: 500 grams of hairtail.

Excipients: flour, eggs, green onions, ginger, refined salt, cooking wine.

Process: 1. Wash the internal organs of the hairtail, cut off the head and tail tips, and cut them into segments;

2. Pour in some cooking wine (it doesn't matter if you have more), cut the green onion into sections, put some ginger and less salt. Stir well to combine;

3. Mix the juice with flour, eggs, water and a little salt, then dip a layer on the surface of the hairtail and fry it in a pan.

Tip: When marinating, after fully absorbing the seasoning, let it dry (until there is no liquid on the surface), this is very important, if it is not dried, it will affect the formation when frying.

1. Chop the head and tail of the hairtail, take out the internal organs, and cut into large pieces.

2. Take a small basin, put some cooking wine, soy sauce, pepper, refined salt, sugar, monosodium glutamate, stir by hand, let the sugar and salt melt, and then put the hairtail in and mix evenly, put it for more than 30 minutes, you can also put some chili noodles into it.

3. Put oil in the pot, when it is about four or five percent hot, take a plate, put dry starch in it, take the hairtail fish and cover it with dry starch, and fry it in the oil pan until the whole body is golden brown.