Rice cooker crispy fish

Prepare a carp or grass carp

Cut the carp into sections according to size. This fish weighs two and a half pounds and I cut it into three sections

The fish that has been cut into sections is patted with a little starch and prepared for frying.

Pour some oil into the pan and fry the fish over low heat to help remove the fishy smell. If you have time, you can fry the fish to get a better shape.

Fry until the surface is slightly brown

Pour a little oil and tomato paste into the wok and stir-fry.

Fry the tomato sauce until fragrant and pour the mixed sauce along the side of the pot.

At this time, the sweet and sour taste comes out. Fry until the picture bubbles as well as add water.

Put 4 pieces of Angelica dahurica into the soup.

Bay leaves, onion, ginger and garlic are ready

Add the fish to the pot. Add onion, ginger, aniseed, angelica, and bay leaves.

Cover and simmer for 20 minutes

Put the fish into the rice cooker. I chose beans key. Some rice cookers have bones and pig trotters to choose from. After simmering, wait for the temperature to drop and select the key again. That means stewing it twice.

Finished product. Remove the fish, thicken the soup, sprinkle with coriander and pour over the fish. I forgot to sprinkle the cilantro. The fish is salty, sour and sweet, and the bones are crispy. The elderly and children don’t have to worry about the fish bones getting stuck in their throats

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