Suhai crucian carp

Overview

The diary once introduced that this fish looks like its scientific name is anchovy. The nutritional value is very high. Because there are many tiny thorns, they are usually deep-fried. When eaten crispy, the bones can be eaten together. We locals like to make it with pickles. But the taste is a bit salty, so I always make it this way. My husband who doesn’t like fish loves this method.

Tags

• hot dishes
• chinese banquet
• old man
• autumn recipes
• winter recipes
• lunch
• dinner
• students
• clear water
• cooking wine
• green onions
• sea crucian carp
• star anise
• vinegar
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Because the process of washing the fish requires holding the fish in one hand and taking pictures with the other, which is too inconvenient, the process of washing the materials was skipped. Wash the onion and ginger, cut the onion and slice the ginger. The internal organs of the fish are removed, but the scales are not removed. The fish body is rested and scored twice to facilitate the flavor.

   

2. 2 Pressure cooker (must not use an electric pressure cooker, as the water cannot be dispersed, making it difficult to eat, a lesson from a friend). Place a layer of shredded green onions on the bottom of the pot, and then place a layer of fish flat on top of it. Do not stack the fish. Sprinkle a little salt and estimate the total amount of salt. How many layers of fish can be placed? I usually put 3 to 4 layers of fish. Don't add too much salt. Then put another layer of shredded green onions and then the fish. Repeat the above sequence until all the fish is put, then spread a layer of ginger slices on the fish body. You can also add the remaining green onions. Sprinkle salt, peppercorns and star anise, add cooking wine, sugar, vinegar, and light soy sauce in appropriate amounts. Finally, add clean water, just put it under the top fish.

   

3. 3 Put the lid on the pressure cooker, bring to a boil over high heat, and wait until the pressure limiting valve starts to rotate. Change to medium heat but still keep the pressure limiting valve rotating to discharge the water vapor. It will take about 40 minutes. (When I cook 3 pounds of fish) This time will depend on how much fish you cook. If you cook only one layer, there will definitely not be much water. The pot will be burnt by 40 minutes. If you feel that the soup is almost dry, turn off the heat.

   

4. 4 When the safety bolt of the pressure cooker is down, open the pot and let it cool. Do not cook while it is hot. The fish bones will become crispy and rotten. If you cook it while it is hot, it will turn into minced fish.