The recipe for sweet and sour crispy fish

Health benefits

Catfish: Detoxification

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

500g hairtail

Moderate amount of scallions

Moderate amount of ginger

Garlic in moderation

Oil some

Moderate amount of cooking wine

Appropriate amount of soy sauce

Moderate amount of light soy sauce

Moderate fuel consumption

Moderate amount of vinegar

Moderate amount of brown sugar

Salt in moderation

Thirteen fragrances in small quantities

The recipe for sweet and sour crispy fish

1. Prepare to bring fish

2. Wash the hairtail, remove its internal organs and head, and cut it into a medium to long section, about 6 centimeters

3. Slice scallions and garlic, partially slice ginger and partially shred it

4. Marinate scallions, ginger, garlic slices, and hairtail together with cooking wine, soy sauce, salt, and a small amount of Thirteen Fragrances for at least two hours

5.During the pickling process, take a small bowl and add an appropriate amount of soy sauce, cooking wine, soy sauce, vinegar, and brown sugar to make a sweet and sour sauce. The acidity and sweetness can be adjusted according to personal taste

6. Heat up enough oil in the pot

7. Put the marinated hairtail in an oil pan and fry it until it turns yellow

8. Fry until both sides turn golden brown, then drain off the oil

9. It's also delicious to eat directly like this

10. Start another pot and add a little oil to stir fry until fragrant ginger shreds and scallions

11. Pour in the prepared sweet and sour sauce and bring to a boil over high heat

12. Put the drained hairtail in a pressure cooker

13. Pour the boiling sweet and sour sauce into a pressure cooker

14. An appropriate amount of boiling water can be added, based on whether it has passed the hairtail section

15. Cover the pressure cooker lid, simmer over medium heat for 20 minutes, and wait for the high-pressure valve to naturally exhaust before serving

16. Sweet, sour, salty and fragrant, incredibly soft and crisp

17. If you can't finish eating, you can refrigerate and preserve it with the soup, which tastes similar to canned fish

18. Another one

Tips

1. Narrow the fish to enhance its flavor

2. When marinating fish, add a little less Thirteen Fragrances to remove the fishy smell, not too much

3. When frying fish, you can first drain the marinated fish or dry it with kitchen paper

4. Using brown sugar is for the finished product to look good in color, and white sugar can be used instead

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