How to make crispy bone knifefish, how to make fish bones crispy How to make fish bone crisp

Ingredients for bone puff pastry saury.

250g of saury 1 bag of Pixian Douban Old Village.

Oyster sauce 5g Donggu soy sauce 10g

Haitian soybean paste 10g ginger 10g

20g of garlic and 3g of dried chilies

30 green onions 10g sugar

Zhenjiang balsamic vinegar 15g salad oil 500g

Preparation of bone crispy saury.

Step 1: Thaw the saury and cut off the dorsal fin, scrape off the scales and wash it, add 500 grams of salad oil to the pan, and fry the fish until golden brown on both sides.

Step 2: Cut the green onion into sections, pat the garlic loose, and cut the ginger into slices.

Step 3 Leave the bottom oil in the pot, put the dried chili peppers into the pot and stir-fry until fragrant, then add bean paste, green onions, garlic, ginger, stir-fry together until fragrant, and then add soybean paste, Donggu soy sauce, Jiuzhuang oyster sauce, sugar, Zhenjiang balsamic vinegar, and 800 grams of water.

Step 4: Put it in a pressure cooker over medium heat for 20 minutes, then take it out, thicken the remaining soup and pour it on the fish.

1.Remove the hairtail and internal organs, clean it, cut it into sections, and marinate it in cooking wine and minced ginger for 5 minutes.

2.Put a little more cooking oil in the wok, add the chili pepper and star anise when it is hot for five minutes, and then put in the fish pieces to fry slightly and set the shape, and put it on a plate.

3.Mix the soup: cooking wine, a small amount of soy sauce, salt, sugar, a small amount of vinegar, water, mix well, set aside.

4.Spread a dozen or so pieces of ginger into the electric pressure cooker, then stack the fried fish pieces, chili peppers, peppercorns, star anise, pour in the prepared soup, start the pressure cooker, and choose the stewed fish.

5.Wait for the pressure cooker to be on the holding gear to deflate and put it out. If there is a lot of soup, you can put it in a wok to reduce the juice.

Remove the internal organs of the hairtail, clean it, put cooking wine, salt, and five-spice powder and marinate for 20 minutes.

Marinated hairtail with a layer of dry powder.

Fry in a pan until golden brown.

Put star anise, Sichuan peppercorns, bay leaves, cinnamon, light soy sauce, dark soy sauce, five-spice powder and water in an electric saucepan and bring to a boil.

After boiling, pour in the fried hairtail.

Pour in balsamic vinegar, you can put more in moderation.

Simmer for more than three hours and serve.

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 two drops of wine to remove the smell, stir well, and even for about 5 to 10 minutes to let the stuffy taste into it. 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.

1. Raw materials.

200 grams of saury, 10 grams of green onions, 15 grams of cooking wine, 10 grams of sesame oil, 3 red peppers, 100 grams of soup, 500 grams of vegetable oil, 50 grams of soy sauce, 50 grams of salt, 100 grams of balsamic vinegar, 50 grams of sugar.

Second, the practice. 1. Wash and drain the saury, put it in a bowl and mix it with salt and cooking wine, and marinate for half an hour.

2. Put the wok on the fire, add vegetable oil, and heat it to 50%.

3. Put in the saury and fry it, turn to medium heat, fry until the fish body is golden brown and the fish meat is fried crispy, and the oil is controlled.

4. Leave the bottom oil in the pot, add the green onion and red pepper and stir-fry.

5. Put in the fried saury, add salt, soup, cooking wine, soy sauce, sweet and sour and other ingredients.

6. Change the heat to low and cook until the juice is reduced, and turn the fish once in 1 hour.

7. Add the soup and continue to burn until the juice is collected, pour in sesame oil, let it cool naturally and serve on a plate.

Whether it is a saury crispy fish or other crispy fish, the most authentic way is the Holy Decree bone crispy fish. Shengzhi bone crispy fish is the ancestor of crispy fish in China.

Ingredients: crucian carp accessories: shuifa shiitake mushroom, fatty pork seasoning: green onions, ginger slices, sugar, salt, cooking wine, vinegar, soy sauce, broth.

Method 1 Remove the internal organs of the fish, wash and control the dry water, remove the stems of the mushrooms, cut the fatty pork into dices, wash the green onions and ginger and cut them into segments and slices;

2 Sit in the steamer and light the fire, first put a small plate, put in a layer of green onions, ginger slices, shiitake mushrooms, put in a layer of fish (head to the inside and tail outward), then put in a layer of green onions, ginger slices, shiitake mushrooms, add sugar, salt, cooking wine, vinegar, soy sauce, stock (no fish), wait for the pot to boil, change the heat to low heat and simmer for 1 2 hours until the fish is crispy and can be eaten.

Wash the saury and cut it into 7 inches, add a little salt and marinate it for a while. After frying in oil, the crispy is large, and then put it in the pressure cooker for later use.

Take a wok and add oil and star anise (to cool the oil in the pot), wait for the fragrance, then add garlic to prepare golden brown, then add green onions, ginger, chili peppers (chili peppers can not be added), etc., after cooking, add a little soy sauce, add water, add salt, monosodium glutamate, a little sugar to boil, pour it into the pressure cooker, the water does not overflow the saury too much. Just press it in a pressure cooker for 15 minutes!

Ingredient breakdown.

Fish One (Wuchang fish I use).

Ginger, garlic, soy sauce, cooking wine, salt to taste.

6 shiitake mushrooms.

Less or no soy sauce can better maintain the original flavor, original color, fragrance and palatable.

This dish is suitable for all ages, and the crispy fish bones can be eaten with the meat puree, which is calcium supplemental and delicious, and is a delicacy for family meals and health care. 1. Step 1 Kill the fish and clean it, cut it along the fish body with a horizontal knife, and shred the ginger, garlic and mushrooms for later use.

2 Step 2 Sprinkle an appropriate amount of fine salt on both sides of the fish, put it in a deep dish and leave it for 1 hour.

3 Step 3 Put most of the shredded mushrooms in the belly of the fish, close the belly of the fish and lay it flat on the plate, and then evenly sprinkle the shredded ginger, garlic and mushrooms on the belly of the fish.

4Step 4 Sprinkle in the cooking wine.

5 Step 5 Use the bottom of the pressure cooker to add water higher than the water barrier bracket, put the fish tray in the water barrier and heat it tightly until the outlet valve jumps. 6

6 Step 6 Turn the heat to a simmer for 1 hour, then turn off the fire source, and then open the pot to enjoy after the pressure of the pressure cooker is eliminated, or you can eat cold.

Be careful to use a simmer to keep the pressure valve with a small outlet, to prevent the risk of boiling water dry if the heating is too strong).

Braised Holy Decree bone crispy fish.

Ingredients] 200 grams of fresh crucian carp, 10 grams of Yechong green onions, 15 grams of Handan cooking wine, 10 grams of sesame oil, 3 wild chong red peppers, 100 grams of health soup, 500 grams of vegetable oil, 50 grams of soy sauce, 50 grams of salt, 100 grams of vinegar, 50 grams of sugar, 100 grams of others.

Method] 1.Wash and drain the fish, put it in a bowl and mix it with salt and cooking wine, and marinate for half an hour. 2.

Put the wok on the fire, put in the vegetable oil, heat to 50%, put in the crucian carp and fry, turn to medium heat, fry until the fish body is golden brown and the fish meat is fried crispy, and the oil is controlled. 3.Leave the bottom oil in the pot, add the green onion segment and red pepper to fry it, put in the fried crucian carp, add salt, nourishing soup, cooking wine, soy sauce, vinegar and other ingredients, change the low heat to the juice, turn the fish once in 1 hour, add the soup to continue to burn, until the juice is collected, pour in sesame oil, and serve it on the plate after it is naturally cooled.

Features] bone spurs are crispy, the fish is fragrant, slightly spicy in the fragrance, and the aftertaste is sweet.

Sweet and sour holy decree bone crispy fish.

Ingredients: 1 hot Shengzhi bone crispy fish (yellow croaker, 600 grams), 1 green pepper, 1 red pepper, 2 green onions, 1 piece of ginger, 5 cloves of garlic, 50 grams of sugar, 20 grams of vinegar, 3 grams of pepper, 15 grams of corn starch, 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of Handan cooking wine.

Method: Put the wok on the fire, put in vegetable oil, heat to fifty, put in the yellow croaker and fry, turn to medium heat, fry until the fish body is golden brown and the fish meat is fried crispy, and control the dry oil. 2. Shred the green pepper, red pepper, green onion, ginger, and garlic.

2. Put the hot sacrificial fish on a plate and sprinkle with pepper. 3. Heat a frying pan with oil, add minced garlic and stir-fry until fragrant, add sugar, vinegar and other condiments, cook until slightly boiling, thicken with cornstarch, and pour it on top of the crispy fish with the holy will.

Ingredients: small river fish (crucian carp).

Excipients: shiitake mushrooms, fatty pork.

Seasoning: green onion, ginger, sugar, salt, cooking oil, cooking wine, vinegar, Sichuan pepper, star anise, cinnamon, soy sauce, clear soup.

Method: 1. Wash the fish with gills and internal organs, remove the stems of the mushrooms, and cut the fatty pork into cubes;

2. Buckle a small plate at the bottom of the pot (Cizhou kiln casserole is appropriate), place a layer of green onions, ginger slices, mushrooms, and a layer of fish (head facing inside and tail facing out) diced meat, add salt, sugar, cooking wine, vinegar, pepper, star anise, cinnamon, soy sauce;

3. Sit on the pot and light the fire, pour the clear soup into the pot, boil over high heat and then switch to low heat for 1-2 hours, when the soup in the pot is less, add an appropriate amount of hot water (do not add cold water) until the bones are crispy and the meat is rotten.

Characteristics: Crispy bones, mellow meat.

History of crispy fish: crispy fish, also known as crispy fish, originated in Handan, the hometown of crispy fish in China, according to historical records, the Zhao family in Handan is the ancestor of crispy fish. During the Wei and Jin dynasties, it was introduced into the palace by the people, and in the early years of the Northern Song Dynasty, it was decreed by Taizu Zhao Kuangyin (Hebei people) to be crowned, and since then it has been honored as "Holy Decree Bone Crispy Fish".

The key to making bone crispy fish lies in the "material kiln" and recipe.

Use a pressure cooker, spread a layer of vegetables at the bottom, put the fish on it, put in the stewed fish (the important ingredient of crispy bone fish is vinegar), pause for more than 20 minutes, and open the lid after the pressure cooker temperature has cooled down.

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。Pack up the saury and chop it into 6-7cm long segments;

2。Beat the eggs, mix starch and flour 1:1 into a dry powder;

3。The saury is wrapped in egg liquid, dipped in dry powder, fried in an oil pan to be golden brown, the oil temperature is a little higher, it does not need to be fried, it needs to be fried hard;

4。In the high pot (pot), spread a layer of cabbage, and stack the saury segments well and flat;

5。According to the amount of fish, add rice vinegar, dark soy sauce, cooking wine, ginger slices, green onions, garlic cloves, star anise, dried chili peppers, and pork belly.

Flakes, water, salt. Bring to a boil over medium heat and simmer for 1 hour.

6。Collect the soup appropriately. Serve.

7。The main point is how much rice vinegar is. More acid, less fish bones are not crispy.

Other fish can be roasted "crispy fish".

Crispy fish is very easy to make, and many fish can be used to make it, but I used a large hairtail. The hairtail here is too big, the meat is relatively old, and it is not delicious when fried, so it is used to make crispy fish.

First cut the fish into sections and fry them in a hot oil pan, take them out and place them densely in the pressure cooker, pour in soy sauce to make the liquid level almost close to the height of the fish, if there are a lot of fish, you can add some water instead of part of the soy sauce, and the soy sauce is good if there are not many fish. Add some peppercorns, cloves, dried chili peppers and other seasonings, and add a tablespoon of sugar.

Okay, close the lid of the pressure cooker,**, and when the exhaust nozzle is bubbling loudly, reduce the heat, and turn off the heat after about 15 minutes. When the pressure of the pressure cooker is gone, you can take out the crispy fish.

The cooked fish tastes very fragrant, the meat is crispy and fluffy, and the fish bones are also soft, so you don't have to worry about fish bones, and you can even eat the soft fish bones together, which is very calcium-replenishing!

Because the fish meat and bones of this dish are very soft, especially suitable for the elderly and children, it is safe and thornless, easy to chew and easy to digest, and has the effect of calcium supplementation.