Soupfish

By VicentaLakin

Soupfish
We're not afraid to stab any more! The time has come for the skeletal crumbs to be used by the Soupor to interact with the vinegar, so that the stingy mackerel can be roasted in the flesh and bone of the fish. Don't worry about it

Recipe Recommendations

  • crucian carp art. 2
  • ginger appropriate amount
  • minced garlic appropriate amount
  • soy sauce 2 tablespoons
  • balsamic vinegar 1 scoop
  • cooking wine 2 tablespoons
  • onion appropriate amount
  • ginger slices appropriate amount
  • liquor 1 scoop
  • sugar appropriate amount
  • salt half a teaspoon
  • pepper appropriate amount
  • qingshui Banxiaowan

Steps for Soupfish

  • Make Soupfish step 0
    1
    Prepare the ingredients
  • Make Soupfish step 1
    2
    Fish wash (must wash the black peritoneal of the mackerel, or it's smelly), fish in large bowls, with a nice sauce (2 spoons of wine, ginger, garlic, 6 onions, 2 spoons of raw and 1 spoon of vinegar)
  • Make Soupfish step 2
    3
    Put the lid in the fridge for 20 minutes
  • Make Soupfish step 3
    4
    We'll make the fish, we'll dry it
  • Make Soupfish step 4
    5
    Pick up the kettle, burn the oil to smoke and then put the fish in
  • Make Soupfish step 5
    6
    Let's blow the fish on both sides
  • Make Soupfish step 6
    7
    Put a layer on the bottom of the pressure pan
  • Make Soupfish step 7
    8
    Put the fish on the onion and pour the salted sauce on the fish
  • Make Soupfish step 8
    9
    Two spoons of vinegar
  • Make Soupfish step 9
    10
    One spoon of white wine
  • Make Soupfish step 10
    11
    Salinity
  • Make Soupfish step 11
    12
    Sugar appropriate
  • Make Soupfish step 12
    13
    A little pepper
  • Make Soupfish step 13
    14
    Slice the ginger on the fish
  • Make Soupfish step 14
    15
    Put in more onions
  • Make Soupfish step 15
    16
    One bowl of water
  • Make Soupfish step 16
    17
    When the fire burns through the pressure valve, it burns for about 30 minutes
  • Make Soupfish step 17
    18
    It's time for the slag to be carried to the bowl in the lightest way

    • Soupfish Make Tips

    First, when placing fish into the pressure cooker, make sure to line the bottom with green onions first so the fish does not touch the pot directly. During heating, this allows the onion aroma to seep into the fish, and ensures the fish body and skin remain intact without sticking to the pot. Second, if cooking multiple fish, be sure to arrange them in an even layer, sprinkle the seasonings, and then stack another layer on top. This ensures every fish absorbs the flavor evenly. Third, another key to this Crispy Carp dish is adding vinegar. A large amount of vinegar is the main reason the fish bones become soft and crumbly; vinegar evaporates significantly during heating, so there is no need to worry about the meat becoming too sour. Fourth, do not try to remove the Crispy Carp immediately after it is done cooking. Letting it cool slightly before removing it helps preserve the fish's integrity.

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