How to crisp fish without soup?

Detailed tutorial on making crispy fish

Ingredients used: two fresh carps (2500g), 200g green onions, 100g fresh ginger, 150g sugar, 500ml beer, millet Six or seven peppers, four or five star anise, a dozen Sichuan peppercorns, 100 grams of white vinegar or table vinegar, 100 grams of chili tomato sauce or ketchup, 50 grams of dark soy sauce or braised soy sauce, 20 grams of refined salt, 2 grams of MSG

Method:

1. Remove the scales and internal organs of the carp. You can also cut off the fish head. The fish head basically has no meat and is just bones, so you may as well discard the unused fish head. It can be braised with fish offal and tastes very good.

2. After cleaning the fish, cut incisions on both sides of the fish body, preferably to the fish bones, so that the fish bones can be fried crispy and the carp can be more crispy during the stewing process. Add flavor.

3. After cutting the carp, cut it into five centimeter-long pieces. This is not only convenient for frying, but also very convenient to eat. If you cut it into too big pieces, it will not be easy to fry thoroughly. , if it is too small, it will be easily burnt, so five centimeters is just right.

4. After the carp is processed, we add 500 grams of cooking oil to the pot. When the oil temperature reaches five-mature, (that is, green smoke starts to appear around the edge of the pot, this temperature is five-mature) and put in When frying carp segments, don't put too many pieces at one time, just four or five pieces, so that they can be fried even crispier.

5. Because the carp meat is thicker, the frying time needs to be longer. Use medium heat to fry for about ten minutes, so that the carp segments can be fried until golden and crispy.

6. During the process of frying the carp segments, we are preparing the seasoning and processing of the onion and ginger. After washing the green onions and ginger, cut the green onions into fifteen centimeter-long sections and cut the ginger into larger slices. Then spread them on the bottom of the pressure cooker. This will prevent the fish segments from being burnt on the bottom and also allow the onion and ginger flavor to evaporate more. Be more thorough.

I use an old-fashioned pressure cooker to make crispy fish. If you use an electric pressure cooker, you can extend the stewing time appropriately.

7. Wash the millet chili and cut it into small pieces. In a larger bowl or small basin, add sugar, monosodium glutamate, white vinegar or table vinegar, dark soy sauce, refined salt, millet chili, Sichuan peppercorns, and star anise. , tomato chili sauce in a bowl.

8. Pour the beer into the bowl with the seasonings, mix them evenly and set aside.

9. Arrange the fried crispy fish neatly in the pressure cooker so that it can be easily taken out after it is pressed and matured. If it is randomly placed in the pot, it will be difficult to maintain the complete shape of the fish segments. Then pour the prepared sauce into the pot. If you like softer crispy fish, you can add a small amount of water, but not too much, otherwise it will affect the taste of the crispy fish. Turn on the high heat and bring the pressure cooker to a boil, then turn to low heat. The production can be completed after pressing for 25-30 minutes.

10. After the crispy fish is pressed, do not deflate the pressure cooker first and let it release the pressure slowly. After the pressure cooker loses pressure, we gently take out the crispy fish and place it on the tray. Then pour the remaining sauce on top of the crispy fish and let it cool naturally before eating.

To make crispy fish, you need to master the following technical points.

① When frying fish, do not overheat the oil, just keep it on medium heat. If the oil is too hot, the fish will be fried easily, but the inside of the fish will not be mature, which will make the fish The fish bones inside were not crispy enough.

② When making crispy fish sauce, we need to adjust the amount of sugar and refined salt according to our own taste. If we like sweet taste, we can put more sugar. If we like salty and spicy taste, we can Reduce the amount of sugar used so that you can make crispy fish that satisfies you.

③ When using a pressure cooker to stew crispy fish, do not press it for too long. It can be done within half an hour. If the time is too long, the fish will be too soft and lose its soft texture.

④After the cooked crispy fish cools naturally, we can put it in the refrigerator to refrigerate. The next day the soup in the crispy fish will condense into fish jelly, and the texture will be just right. Just like canned fish, very delicious.