Crispy mackerel
By RandiBarrows
Mackerel is also called mackerel. This method was taught by my mother-in-law. It is easy to operate and tastes good. I especially like to eat the carrots inside.
Recipe Recommendations
- mackerel appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- garlic cloves appropriate amount
- red pepper appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- soybean paste 1 tablespoon
- balsamic vinegar more
- soft white sugar more
- sweet and sour
- braised
- an hour
- simple
Steps for Crispy mackerel
1
Remove the head and viscera of the mackerel and rinse clean.
2
Cut carrots into 2cm thick sections, spread them on the bottom of the pressure cooker, and spread them all over.
3
Clean mackerel and spread it on top of the carrots.
4
Add spring onion, ginger slices, garlic cloves, and red peppers.
5
Add appropriate amount of pepper, aniseed, salt, cooking wine, soy sauce, soy sauce, 1 tablespoon of soy sauce, add more balsamic vinegar and soft sugar, without putting in a drop of water.
6
Cover the high-pressure pot and bring to a boil over high heat. Add the steam and pressure for 10 minutes, and turn off the heat. After the high-pressure valve drops, open fire again and press for 5-10 minutes. The length of time should be determined based on the amount of soup in the pan, so don't burn the pan.
7
When the fish is allowed to warm, put it in a container, and the carrots are also taken out. Pour on the soup, seal it well, put it in the refrigerator and refrigerate overnight.Crispy mackerel Make Tips
Don't wait for the fish to cool completely before serving it out, as the fish will easily be crushed.