Fried mackerel with crispy sauce(su xiang tai yu )

Fried mackerel with crispy sauce

Introduction:

"Mackerel is also called mackerel. This method is taught by my mother-in-law. It's easy to operate and tastes good. I especially like the carrots in it. "

Production steps:

Step 1: remove the head and viscera of mackerel and rinse it.

Step 2: cut the carrots into 2cm thick sections and spread them on the bottom of the pressure cooker.

Step 3: clean up the mackerel and spread it on the carrot.

Step 4: add scallion, ginger, garlic, red pepper.

Step 5: add the right amount of pepper, soy sauce, salt, cooking wine, soy sauce, soy sauce, 1 tablespoon soy sauce, more vinegar and soft sugar, not a drop of water.

Step 6: cover the pressure cooker, bring it to a boil over a high fire, fill in steam and press for 10 minutes, then turn off the fire. When the high pressure valve falls down, fire again and press for 5-10 minutes. The length of time depends on the amount of soup in the pot. Don't paste the pot.

Step 7: when the fish is slightly warm, put it in the container, and the carrots are also put out. Pour the soup, seal it, and refrigerate it overnight.

Materials required:

Mackerel: moderate

Carrot section: moderate amount

Scallion: right amount

Ginger slices: right amount

Garlic: right amount

Red pepper: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Salt: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Soy sauce: 1 tbsp

Vinegar: more

Soft sugar: more

Note: don't wait for the fish to cool completely before serving, as the fish is easy to crush.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Su Xiang Tai Yu