Pressure cooker crispy carp
By HarveyBrekke
Generally speaking, crispy carp is made from small carp. I bought a few big carp today, but my husband and daughter thought they had too many thorns and didn't like them. What should I do? I thought of a way to use a pressure cooker to make it so that they wouldn't spit out the fish bones. The result was very successful. The fish bones were all crisp, which was very good.
Recipe Recommendations
- aniseed appropriate amount
- white vinegar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- other
- three-quarters of an hour
- ordinary
Steps for Pressure cooker crispy carp
1
Wash the crucian carp and place on a thin layer of flour.
2
Fry in hot oil until golden brown on both sides.
3
Cut the green onions into sections, and slice the ginger and garlic.
4
Use cooking wine, light soy sauce, white vinegar, salt, and white sugar to make juice and set aside.
5
Spread the green onions, ginger and garlic on the bottom of the pressure cooker.
6
Add the fried carp.
7
Pour in the mixed juice and add water to cover the crucian carp.
8
Cover the pot and soak it for 20 minutes. At this time, the soup has just dried up.
9
It is very soft on a plate.Pressure cooker crispy carp Make Tips
Finally, when putting water into the pressure cooker, the water must reach the fish body, otherwise it will burn the pan.