material

Bayusantiao

Half a white radish

Dandan Pixian bean paste 1 spoon

Haitian soy sauce 1 spoon

2 octagons

Zanthoxylum bungeanum 10

Cinnamon 1

Two fragrant leaves

1 dried pepper

Appropriate amount of onion, ginger and garlic

Seafood soy sauce 35g

70 grams of vinegar

Sugar10g

Proper amount of salt

A little (or a few drops) of white wine.

1 teaspoon color mixed with soy sauce

Method for making crispy fish

1. Remove the head, internal organs and fins of Spanish mackerel, rinse them with clean water and cut them several times with an oblique knife.

(Note: Clean up the black film and blood in the fish belly with a small toothbrush, so there will be no fishy smell. )

1. Put oil in a non-stick pan, turn on low heat, put Spanish mackerel, and add the lid to fry the fish.

2. After listening to the crackling sound, start shaking the pot.

Note: I am super afraid of scalding to prevent oil leakage. )

After frying until golden brown, turn off the fire, turn over, cover the fire, continue to stir fry, fry both sides like this, take out, and reserve oil for later use.

1. Add 1 tablespoon soy sauce, 1 tablespoon Pixian watercress, 2 star anise, 1 pepper, 2 fragrant leaves, 1 cinnamon,1dried pepper, and stir-fry with low heat.

2. Add onion, ginger and garlic cloves.

Add seafood soy sauce 1 hot pot spoon, about 40g, and add some soy sauce for color matching.

Add 2 spoonfuls of mature vinegar to the hot pot.

Put the fish on both sides and boil the soup.

Cut the white radish into thick slices and put it in the pot.

1. Add a proper amount of water, not too much, and the radish will produce soup.

2. Add 1 teaspoon salt, 10g sugar and a few drops of white wine.

3. After the water is boiled, pour it into the pressure cooker and press the function of beef and mutton for 25 minutes.

Crispy Spanish mackerel is out of the pot.