Crispy carp practice

Pastry fish preparation ingredients: carp, ginger, garlic, seasonings, chicken essence, salt, soy sauce, soy sauce, cooking wine, dry flour, sugar.

The detailed steps of the practice of crispy fish:

The first step is to slaughter the carp clean, dry water.

The second step, frying pan is hot, put less oil, the fish one by one to fry, in the fish body to shoot some dry flour, so that frying out of the fish shape complete good-looking.

The third step, the fried fish in the pressure cooker, put ginger, garlic, seasoning, chicken, and then add salt, soy sauce, soy sauce, cooking wine, a little sugar. The most critical place to arrive, to put more vinegar. Don't worry about the flavor being too sour, the vinegar helps to flake the fish spines.

The fourth step, plus the water and then cover the lid, plus valve, up the gas after ten minutes or so to turn small fire pressure, pressure forty minutes or an hour on the crisp.

Crispy fish is a very popular and delicious dish, crispy fish can be made into salty, sweet, fresh, numbing, spicy and other flavors, crispy fish taste fresh and crispy, fish bones fragrant, whether it is the ancient or modern people, are very favorite. The ingredients for the production of crispy fish need crucian carp, ginger, garlic, chicken essence, dashi, etc. The production is more in line with the modern pursuit of health, the original flavor of the goal, but also to help people nourish the nutrients, anti-aging and health.