Health benefits
Soybeans: enhance immunity, delay aging, antioxidant
White sugar: low in protein
Ingredients
Small crucian carp ( 500g ) | Soybeans (appropriate amount) |
green onions Ginger and garlic (appropriate amount) | Aniseed ( 2 pieces ) |
Light soy sauce ( 2 spoons ) | Dark soy sauce ( 1 spoon ) |
Cooking wine ( 2 spoons ) | Old vinegar ( 2 spoons ) |
White sugar ( 2 spoons ) | Salt ( 1 spoon ) |
Water ( appropriate amount ) |
How to braise small crispy fish with soybeans
2. Wash the small crucian carp and control the water, wrap it in flour and fry it.
3. Fry until golden brown.This is the second time to fry the fish.
4.Put onion, ginger, garlic and aniseed in the pot.
5.Saute until fragrant.
6.Put all the fried fish into the pot.
7.Pour in the sauce.
8. Quickly cover the pot and simmer for 1-2 minutes.
9.Put 1 tablespoon of salt.
10.Add water.
11.The water is level with the fish.
12.Put in the soaked soybeans.
13.Put the fish and soup into the electric pressure cooker, press the tendon button and simmer until cooked ( 30 minutes).After deflating, open the lid.
14. Take out the pot.
15.The fish bones are very soft and the fish head can be eaten directly without spitting out the fish bones.
16.A delicious side dish ~ braised small crispy fish with soybeans.It tastes better when eaten cold.
1. Sauce preparation: 2 tablespoons each of light soy sauce, old vinegar, cooking wine, and white sugar, 1 tablespoon dark soy sauce, and mix thoroughly.
Tips
1.Remove the gills, scales and intestines of the small crucian carp.The black membrane on the belly must be washed away.
2.Fry the fish twice so that the fish bones will become soft easily.
3.Soak the soybeans for 2-3 hours in advance.
4.When the electric pressure cooker is cooked, wait for the gas to naturally deflate before opening the lid.
5.The fish must be shoveled gently when loading, otherwise it will break easily.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
