How can you crisp fish without soup?

A detailed tutorial on making crispy fish

Ingredients: two fresh carp (2500g), green onion (200g), fresh ginger 100g, sugar 150g, 500ml of beer, six or seven millet peppers, four or five octagonal peppers, a dozen peppers, white vinegar or vinegar 100g, and Chili sauce/kloc-.

Exercise:

1. Remove the scales and viscera of carp, or cut off the fish head. Fish heads are basically meatless and full of bones, so it's better to discard them. Unused fish heads and fish offal can be braised in brown sauce, and the taste is also very good.

2. After cleaning the fish, cut the knife edges on both sides of the fish, preferably to the position of the fish bones, so that the fish bones can be fried crispy and fragrant, and the carp can be more delicious during the stew.

3. Cut the carp into 5 cm long pieces for frying. Cutting too large pieces is not easy to fry thoroughly, cutting too small pieces is easy to fry thoroughly, and five centimeters is just right.

After the carp is processed, we add 500 grams of cooking oil to the pot. When the oil temperature is five-ripe (that is, smoke starts to come out around the pot, and the temperature is five-ripe), put the carp into the frying pan. Don't put too much at a time, just put four or five pieces, so it can be fried more crisply.

5. Because carp meat is thick and takes a long time to fry, it takes about ten minutes to fry on medium fire, so that carp segments can be fried to golden crisp.

6. In the process of frying carp segments, we are going to prepare seasonings and treat onions and ginger. After cleaning the onion and ginger, cut the onion into 15 cm long pieces, and cut the ginger into larger pieces, and then spread them on the bottom of the pressure cooker, which can prevent the fish from burning and make the fragrance of the onion and ginger evaporate more thoroughly.

I use an old pressure cooker to make crispy fish. If I use an electric pressure cooker, the stewing time can be extended appropriately.

7. Wash the millet pepper and cut it into small pieces. In a large bowl or small basin, put sugar, monosodium glutamate, white vinegar or vinegar, soy sauce, refined salt, millet pepper, pepper, star anise and tomato Chili sauce in the bowl.

8. Pour the beer into a bowl with seasoning and stir well for later use.

9. Put the fried crispy fish neatly in the pressure cooker so that it can be easily taken out after being cooked. If you put it in the pot at will, it is difficult to keep the complete shape of the fish segment. Then pour the prepared juice into the pot. If you like to eat crispy fish, you can add a small amount of water, but not too much, otherwise it will affect the taste of crispy fish. Bring the pressure cooker to a boil with high fire, and then turn to low fire for 25-30 minutes to finish the production.

10. After the crispy fish is pressed, don't deflate the pressure cooker first, let it deflate itself slowly. When the pressure cooker loses pressure, we gently take out the crispy fish, put it in a tray, and then pour the remaining juice on it. It can be eaten after natural cooling.

To make crispy fish, you need to master the following technical points.

(1) When frying fish, don't overheat the oil temperature, just keep it at medium heat. If the oil temperature is too hot, it is easy to fry the fish into paste, but the inside of the fish is not mature, which will make the bones in the fish fail to meet the crisp requirements.

② When making crispy fish sauce, adjust the amount of white sugar and refined salt according to your own taste. If you like sweetness, you can add more sugar, and if you like salty and spicy, you can reduce the amount of white sugar, so that you can make crispy fish that you are satisfied with.

(3) When stewing crispy fish in a pressure cooker, don't press it for too long, just within half an hour. If the time is too long, the fish will be too soft and rotten, losing its fresh and tender taste.

④ After the cooked crispy fish is naturally cooled, we can put it in the refrigerator for refrigeration. The soup in crispy fish will congeal into fish jelly the next day. It tastes like canned fish and is very delicious.