How to stew the fish with hairtail fish and the fish bones are soft, and how to soften the fish bone

Fish with fish to do this, crispy even fish bones can be eaten, you must make a plate for the New Year!

We have a little prince who loves to eat fish, so I will definitely cook at least one meal a week, and the fish I often eat is nothing more than yellow croaker, sea bass, dragon fish, yellow bone fish and other meat are delicious, and there are relatively few fish species with fewer bones, and there are still more spines in the fish, especially the part of the fins that have a lot of small spines, which are not very suitable for children to eat, for fear of being stuck by the fish bones. But I was recently inspired by the idea of using a pressure cooker to stew pork trotters and use a pressure cooker to make hairtail, and I didn't expect it to taste good. Now that the Spring Festival is approaching again, you can make a plate of these crispy hairtail fish to reward your family after a hard year.

Pressure cooker version of braised hairtail].

Ingredients: Hairtail.

Seasoning: star anise, green onions, garlic cloves, Sichuan peppercorns, light soy sauce, dark soy sauce, rock sugar, cooking wine, salt, ginger (I don't add it if I have an allergy to ginger), minced perilla leaves.

Production process:1Remove the fish maw, wash and dry it for later use, there must be no water on the surface, or it will be very dangerous when frying the hairtail fish for a while, if you are in a hurry to fry the fish, you can use kitchen paper to absorb the water.

Don't wash off the silver scales on the hairtail fish, it is not a real fish scale, but a layer of skin formed by a special fat, the scientific name is silver fat, which is a high-quality fat with high nutritional value and no fishy and tasteless, and has the effect of lowering cholesterol.

2.Pour oil into the pan, put the fish pieces when the oil is hot, and fry until golden brown on both sides.

3.The fried hairtail is very complete, and the oil for frying the fish can be a little more appropriate, so that the shape can be more intact.

3.Put star anise, green onions, garlic cloves, Sichuan peppercorns, light soy sauce, dark soy sauce, rock sugar, cooking wine, salt, minced perilla leaves in the pressure cooker (my family is used to using perilla leaves to remove the smell, and the fish stewed with perilla leaves will be more fragrant), and then add a small amount of water.

4.Put the fried hairtail into the pan in turn, and the action should be gentle to avoid making the fish incomplete. The amount of water should not be too high, and the water level is a little lower than that of the fish.

Because the fish is stewed in a pressure cooker, there is very little water loss, so you don't need too much water. Then press the button of the stewed pig's trotters in the pressure cooker, and you don't have to worry about it, just wait for it to come out of the pot.

5.The stewed hairtail is then put in a wok, simmered over low heat for 10 minutes, and the soup can be collected.

6.After a pressure cooker stewing mode, the bones of the hairtail fish become very crispy, and I can't wait to melt in my mouth. So if you give it to your children, you don't have to worry about getting stuck in a fish bone! It is also especially suitable for the elderly and those who have bad teeth.

How to stew hairtail fish with soft bones? When making hairtail, first fry the hairtail in oil. This way the fish bones become crispy. Then pour the sauce to make sauerkraut fish, which is very delicious. The tone is still very lost.

You can first coat the fish in starch, fry it in oil, and then simmer it in a pressure cooker so that the bones will soften. Here's how: Dear, I'm glad to answer for you.

We must fry the fish crispy, so that the fish bones are more likely to be soft and rotten The ingredients that need to be prepared in advance include: 800 grams of crucian carp, 40 grams of chives, 20 grams of garlic, 25 grams of ginger, 3 dried chilies, 2 star anise, 1 cinnamon, 5 bay leaves, 40 ml of steamed fish soy sauce, 30 ml of light soy sauce, 40 ml of cold boiled water, 3 grams of white pepper, 30 ml of cooking wine, and 40 grams of starch. 1. The first step is to slaughter the crucian carp.

2. Remove the fish phosphorus, black membrane, and gills of the crucian carp, wash them, and make flower knives on both sides. 3. Add white pepper, shredded ginger, cooking wine, salt, stir evenly and marinate for 2 hours. 4. Tie the chives, slice the ginger, peel the garlic, and rinse the spices with the dust.

5. Pour the starch into a plate and coat the marinated crucian carp with starch. 6. When the oil is poured into the pot and heated to 70% hot, fry the crucian carp. 7. Brush the bottom of the pressure cooker with a thin layer of oil, and pad it with ginger slices and garlic.

8. Fried crucian carp on the yard. 9. Add spices, steamed fish soy sauce, light soy sauce, cooking wine, and cold boiled water on top. 10. Cover the pressure cooker with a lid and press for 25 minutes until the fish is crispy.

11. Take it out and put it on a plate, so that the crispy bone fish is finished.

Summary. When stewing fish, you can add some white vinegar to soften the fish bones. Vinegar can play a role in softening calcium, the bones of fish bones are calcium components, and adding an appropriate amount of white vinegar when stewing fish can have a softening effect and make the fish taste more crispy.

When stewing fish, you can add some white vinegar to the shape, which can have a softening effect on the fish bones. Vinegar can play a role in softening calcium, the bone key of the fish bones is the calcium component, and when stewing fish, Xunfeng adds an appropriate amount of white vinegar, which can have a softening effect and make the fish taste more crispy.

I don't know what level you want, it is recommended to fry it and stew it in a pressure cooker, and the thorns like Xi Hui are as soft as puree. In addition, there are two methods, one is to fry for a longer time, which is suitable for smaller fish. The second is to fry the pot, cook the pot with vinegar, there are 2 functions, one is to remove the fishy smell, the other is to soften the thorns, and when you add other seasonings after cooking, you can add some vinegar to it.

I hope it will work.

Add enough water at one time, then bring to a boil over high heat, turn to medium heat and simmer for 1 hour. The specific method is as follows, first prepare the materials with you:

Fish: 1000g, gluten: 1 serving, green onion and ginger: appropriate amount, dried chili: appropriate amount, hot sauce: appropriate amount, light soy sauce: appropriate amount, cooking wine: appropriate amount, corn oil: appropriate amount, sugar: appropriate amount, shallot: appropriate amount.

1. Wash and cut the fish into pieces, wash and cut the green onion into sections, wash and slice the ginger, and wash the dried chili pepper for later use.

2. Remove the oil, put the chopped green onions into the pan, and fry over low heat to bring out the fragrance.

3. Add ginger slices and dried chili peppers and stir-fry together until fragrant.

4. Put in the fish pieces.

5. Mix with hot sauce, light soy sauce, sugar, and cooking wine to make a sauce.

6. Pour the prepared sauce into the pot, then add enough water at one time, bring to a boil over high heat, turn to medium heat and simmer for 30 minutes.

After minutes, put the gluten in the pan and continue to simmer over medium heat for 30 minutes.

8. After the fish is stewed, sprinkle with an appropriate amount of green onion and repentance flowers to enjoy.

The method is not complicated, but there are a few tricks: put the big iron pot on the fire, pour in half a catty of peanut oil, pepper, spices, ginger, green onions, and garlic in order; Ingredients are fried to make the fragrance and then fried old yellow sauce (diluted); The sauce is cooked and fragrant, pour in an appropriate amount of water (according to the amount of fish, just dry soup), put in the large green radish slices to pad the bottom, then pour in the cleaned small fish, sprinkle with salt, drizzle with vinegar, add green onions, ginger shreds, and cover the pot; After boiling the pot on high heat, start to simmer over low heat, and add MSG when it is ripe. It will be ready to serve in a few moments.

It should be noted that soy sauce can replace yellow sauce, but it is by no means as fragrant as old yellow sauce; Vinegar is the key to stewed crispy fish, not more, not less, more flavor, less fish bones are not crispy; Even the thorns can be eaten, because the fish bones are all crispy, so crispy that you can't spit out the thorns, you can eat it with confidence, smack it fragrant, and the calcium content is high; Then you can't turn around when stewing fish to ensure that the fish body is not rotten; There is also the need to master the heat, there can be no soup, and there can be no pot.

Ingredients: crucian carp, sliced ginger, garlic, seasoning, chicken essence, salt, light soy sauce, dark soy sauce, cooking wine, dry flour, sugar.

Clean the slaughtered crucian carp and control the moisture.

Heat up the wok, add less oil and fry the fish one by one. I was afraid of getting wetted with the pot, so I patted some dry flour on the fish, so that the fish shape was complete and beautiful.

Put the fried fish in a pressure cooker, put ginger slices, garlic, ingredients, chicken essence, and then add salt, light soy sauce, dark soy sauce, cooking wine, and a little sugar. The most critical place has arrived, and there are many more. Put vinegar on the ground!

Don't worry about the taste being too sour, vinegar helps the fish bones to be soft. I'm not sure how much vinegar I put in it, but I poured it into the bottle anyway.

After adding water, close the lid, add the valve, turn to low heat about ten minutes after the gas rises, press it for forty minutes or an hour, and it will be crispy.

Intimate suggestion: Don't open the pot and clamp the crispy fish just after it is ready, it is still easy to break when it is hot. Be sure to wait for the crispy fish to cool down and take it out, so that it can be formed.

Fry the fish until golden brown and then simmer. The specific method is as follows, first prepare the materials: crucian carp:

800 grams, oil: appropriate amount, green onion, ginger, garlic: 30 grams, salt:

2 spoons, Sichuan pepper: 8 pieces, star anise: 2 pieces, cinnamon:

1 piece, bay leaves: 2 pieces, grass fruit: appropriate amount, grass coar, tangerine peel:

Appropriate amount, sugar: 10 grams, soy sauce: appropriate amount, flour:

Amount. 1. Clean the crucian carp with clean water, then cut two knives on the surface, drain the water and set aside.

2. Wash and cut the green onion into sections, wash and slice the ginger, and then wash all the ingredients for later use.

3. Pour the flour into the container, then put the crucian carp in the flour and coat it with flour.

4. Heat the oil from the pan, then put the fish in the oil pan and fry it until golden brown on both sides, then remove it to control the oil.

5. Leave the fried fish oil in the pot, add green onions, ginger, garlic, pepper, star anise, cinnamon, bay leaves, grass fruits, grass cowards, tangerine peel, and slowly fry over low heat to bring out the fragrance.

6. Then pour in soy sauce, vinegar, cooking wine, sugar, and vinegar.

7. Put the fried fish into the pot, and then pour in an appropriate amount of water, and put more water, because the stewing time will be long.

8. Put a grate, then press a bowl of water, start to stew, bring to a boil on high heat, turn to low heat, and simmer for about 3 hours.

9. Done.

There are two tricks to real production: 1Simmer for a long time (pressure cooker can reduce time).

2.Add plenty of vinegar. Fish and meat are usually fried until golden brown, and then simmered for a long time with condiments such as soy sauce and vinegar.

If you only put vinegar, it will be very sour, so add sugar, soy sauce and other flavors.

It's hard to stew just to be able to fry the temperature at which the frying is enough, and the fish can't be too big.