Many people say that there is no taste in making fish. It seems that the meat in the fish is also very light. Today, I'd like to introduce a method of making fish to ensure that the taste of all kinds of ingredients can enter the fish bones. Let's start! First, arrange the fish code on the top,
A put the scallion on the top,
B pour in the mixed juice, and then pour the water into the fish,
Then cover the crucian carp with washed Chinese cabbage
D. bring to a boil, turn to low heat and simmer for 4-5 hours.
E. after the fire is turned off, do not take it out in a hurry. Use the waste heat of the pot to cook it,
Let it cool for another 3 hours.
The second secret of crisp fish: use Chinese cabbage to replace the pot cover, the heat is mild, the pot does not form high temperature and high pressure, so stew for 5 hours, not only can the fish bone crisp, but also the fish will not break!
Further tips:
1. When stewing, adjust to the minimum fire of the gas stove.
2. Don't cover the pot when stewing.
3. After the fire is turned off, don't rush to eat. After 2-3 hours, shovel the fish again! How do you know how to make a complete fish with crisp fragrance.