How to make pressure cooker crispy Spanish mackerel

A pressure cooker is a type of cooker that is commonly used in daily life and can be used to prepare a variety of foods. If you can master certain methods, you can also use a pressure cooker to make crispy mackerel. Of course. Making crispy mackerel in a pressure cooker is not an easy task and requires a lot of work. Next, I will introduce to you how to make crispy Spanish mackerel in a pressure cooker!

1. How to cook crispy fish in a pressure cooker

It is simple and quick to make braised crispy fish in a pressure cooker. Just fry the fish and put it in the pressure cooker, add seasonings and you can wait to eat.

Ingredients: three crucian carps or sea crucian carps.

Auxiliary ingredients: a little dry flour, appropriate amounts of scallion, ginger slices, garlic slices, and star anise.

Sauce: salt, chicken essence, sugar, aged vinegar and dark soy sauce in appropriate amounts.

Steps:

1. Clean the fish first, drain the water, then coat it with a thin layer of flour and fry until both sides are golden brown. Remove from the pan and set aside.

2. Spread the scallion segments and ginger slices on the bottom of the pressure cooker, put the fried crucian carp on it, and then put appropriate amount of garlic slices and star anise on the fish.

3. Put the sauce ingredients together to make a uniform sauce, pour it into the pot, and use enough amount to just cover the fish body.

4. Cover the pot, press for 40 minutes and then simmer for 20 minutes before serving. Pour into a stew pot or wok and simmer over high heat until the soup thickens. Serve on a plate.

2. Spread the scallion segments and ginger slices on the bottom of the pressure cooker, put the fried crucian carp on it, and then put appropriate amount of garlic slices and star anise on the fish.

3. Put the sauce ingredients together to make a uniform sauce, pour it into the pot, and use enough amount to just cover the fish body.

4. Cover the pot, press for 40 minutes and then simmer for 20 minutes before serving. Pour into a stew pot or wok and simmer over high heat until the soup thickens. Serve on a plate.

2. Nutritional value of Spanish mackerel

The meat of Spanish mackerel has few bones, is delicious, nutritious, and has a firm, dense, and cone-shaped texture, which is probably due to its fast swimming speed. In addition to being eaten fresh, it can also be processed into canned food and salty dried products. Qingdao people like to make smoked fish, and Spanish mackerel is the best choice. The smoked Spanish mackerel with unique flavor is a delicious dish that can be eaten with wine and rice. Every 100 grams of meat contains more than 19 grams of protein and 2.5 grams of fat. The meat is firm, delicious and nutritious. Its liver is the raw material for extracting cod liver oil.

3. The efficacy and function of Spanish mackerel

1. Spanish mackerel has delicate meat, delicious taste and rich nutrition, including rich protein, vitamin A, minerals (mainly calcium) and other nutrients

2. Spanish mackerel can replenish qi and relieve cough, and has a certain effect on weak body and cough

3. Spanish mackerel also has therapeutic functions such as refreshing and anti-aging. Regular consumption can have certain auxiliary effects on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.