Crisp crucian carp(su ji yu jie sai si fang cai )

Crisp crucian carp

Introduction:

"The fish itself is very tender. After a long time of cooking, the bone crisp meat is tender. Coupled with the full" melting "of fat meat, the fish has three more flavors. The finished product tastes fresh, fragrant and mellow, and tastes crisp and tender, which is very suitable for the elderly."

Production steps:

Step 1: wash the crucian carp, blanch it with water, and cut the fat into thick slices

Step 2: pour the oil into the pot, put the cabbage slices on the bottom, and then put the meat slices, the processed fish, seasoning and water in turn;

Step 3: cover the pot, start the function of nourishing and stewing crispy meat (or crispy pot), and the cooking program will be executed automatically;

Step 4: after cooking, stir the ingredients in the pot evenly and serve.

Materials required:

Carp: 1000g

Cabbage Gang: 6 pieces

Ginger: 4 tablets

Sugar: 30g

Oil: 100ml

Ingredients: 4

Fennel: 5g

Cloves: 2

Vinegar: 200 ml

Water: 1200 ml

Fat: 200g

Onion: 4 segments

Garlic: 5 petals

Salt: 16 g

Dried pepper: 10

Zanthoxylum bungeanum: 10 grams

Cinnamon: 5g

Soy sauce: 20 ml

Cooking wine: 30ml

Note: 1. When entering the pot, pay attention to the order in which the ingredients are put in, so as not to break the pot; 2. This dish can also be served cold. The hot crispy bone and tender meat taste better than the cold food.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: fish flavor

Chinese PinYin : Su Ji Yu Jie Sai Si Fang Cai