Braised crispy fish (canned)
Overview
The bones are crispy and the spines are rotten, and the shape of the fish is intact. You can eat it from beginning to end without spitting out any spines. Moms who have babies who like to eat fish but find it difficult to pick fish may wish to try this braised crispy fish~~
Tags
Ingredients
Steps
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Remove the head from the small yellow croaker, clean the internal organs, and clean it thoroughly.
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Dry the cleaned small yellow croaker with kitchen paper and set aside. (Or put it directly on the balcony to dry for 2 hours to dry the small yellow croaker, otherwise it will easily jump out of oil when fried)
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When the oil temperature is 60 to 70% hot, add in the dried small yellow croaker and fry over medium heat. (Fry for a while and then flip it. If you flip it too early, the small yellow croaker will break easily)
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Fry until golden brown and take it out (the small yellow croaker will be slightly fried)
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Seasoning: 80 grams of balsamic vinegar, 60 grams of sugar, 20 grams of soy sauce, appropriate amount of onion and ginger, 1/3 teaspoon of five-spice powder, 3 dried chili peppers, 2 star anise, 3 bay leaves, 1 small section of cinnamon, 30 grams of rice wine, and appropriate amount of salt.
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Place cabbage leaves on the bottom of the pressure cooker and place the fried fish one on top of the other. Add all the seasonings in (5).
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Add water. The amount of water is enough to reach half of the small yellow croaker.
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After the fire is on the steam, reduce the heat to low and turn off the heat for 20 minutes. When the pressure disappears, open the lid.
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The pressed small yellow croaker is in this state, complete and with a little bit of soup.
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Take it out and put it in a crisper, it tastes better when eaten cold. If there is any leftover soup, pour it into the crisper. (Make more at once and eat as you go. It beats the canned five-spice crispy fish you buy)
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Finished product!
