Canned hairtail with delicious crispy bone for all ages(lao shao jie yi xian mei gu su de dai yu guan tou )

Canned hairtail with delicious crispy bone for all ages

Introduction:

"All kinds of canned fish in the supermarket can be said to attract a lot of people's taste. In fact, we can make canned fish comparable to the supermarket in a few simple steps at home, and the taste and taste are quite delicious. The crisp meat is soft, and the fish and fishbone melt in the mouth. The elderly and children eat calcium supplements, and it's also the wine and food for men's Spring Festival table. It's better to eat cold."

Production steps:

Step 1: main ingredient: hairtail 500g

Step 2: by-products: green onion, ginger, garlic, red pepper seasoning: Chinese prickly ash, large ingredients, tangerine peel, fragrant leaves, cooking wine, sauce (soy sauce, salt, sugar, vinegar 2:2:3:6)

Step 3: heat the oil in the micro pressure cooker, and then stir fry the onion, ginger, garlic, red pepper, Chinese prickly ash, Daliao, tangerine peel and fragrant leaves

Step 4: stir fry seasoning and pour in boiling water

Step 5: after the water boils, put the hairtail into the pot and add cooking wine to remove the fishiness

Step 6: then pour the prepared juice into the pot

Step 7: cover the pressure cooker and press for 30 minutes

Step 8: after 30 minutes, open the lid and thicken the soup

Materials required:

Hairtail section: 500g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Tangerine peel: appropriate amount

Cooking wine: moderate

Juice: right amount

Precautions: 1. If you think hairtail has a strong fishy smell, you can fry hairtail first, so that the fishy smell will be lighter; 2. Hairtail in this way should be narrower and the meat should be thinner; 3. The proportion of sauce can be adjusted according to personal taste and the amount of hairtail; 4. The amount of vinegar must be larger, so that the fishbone can be more crispy.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: fish flavor

Chinese PinYin : Lao Shao Jie Yi Xian Mei Gu Su De Dai Yu Guan Tou