Sardines feng shui Jie da quan

When braising crispy fish, don't stew it directly. Fry the small yellow croaker in the oil pan in advance. The fried fish will feel a little burnt, taste better, and the fishbone will become brittle after frying.

Braised crispy fish in pressure cooker;

Preparation materials: 700g of sardines, 2 green onions, 2 heads of garlic1/,4 slices of ginger, 40ml of soy sauce, 5g of salt, 5g of sugar, 200ml of clear water and 5ml of rice vinegar1.

1, turn around, intestines, etc. Clean and marinate for 30 minutes with a spoonful of cooking wine, a spoonful of soy sauce, 3 grams of salt and a little onion and ginger.

2. Prepare onion, ginger and garlic slices for later use.

3, prepare 30 ml of soy sauce, add a spoonful of cooking wine, a spoonful of sugar, a spoonful of rice vinegar, and mix well for use.

Take a pressure cooker, spread all the onions, ginger and garlic on the bottom of the pot, and put the fish on it.

5. After all the fish are put in, pour in the sauce.

6. Put a small bowl of water.

7. Cover the pan, heat it to SAIC, then turn it to 15 minutes, turn off the fire and naturally cool it.

8. fish after opening the lid.

9. The finished products are as follows.