Crucian carp tastes delicious, but there are too many bones. What should I do?

As can be seen from our dining table, life is getting better and better now, and there are all kinds of ingredients, including big fish and big meat. But now people pay more attention to health, so most meat will choose fish, which is cheap and has high nutritional value. Crucian carp is a very common freshwater fish. Its meat quality is very delicate and its nutritional value is very high. It is rich in protein, fat, calcium, iron and phosphorus. In addition, crucian carp also has high medicinal value, which can tonify deficiency of middle energizer, warm stomach, feed and tonify middle energizer. But crucian carp has a bad disadvantage that there are too many fishbones, which makes many people choose to give up. But the meat of crucian carp is delicious. What if there are many bones and fishbones?

Crucian carp is delicious, but what if there are too many bones?

Crucian carp meat is delicious, but there are too many bones to eat. It is more troublesome to handle. Many people can cook crucian carp to drink. If you don't eat fish, won't it be too wasteful? So today I'm going to share with you a method of crucian carp, which makes the bones of crucian carp brittle and can be chewed directly, without worrying about Shad thorn and too many bones.

Specific methods of crucian carp.

Ingredients: crucian carp, onion, ginger, garlic, soy sauce, salt, sugar, vinegar, soy sauce, dried pepper, pepper and cooking wine.

Step 1: Wash the crucian carp, make several cuts on the belly of the fish, then fry it in a pot until both sides are golden, and put the fried crucian carp in a pressure cooker to code evenly.

Step 2, put a little cooking oil in the pot, add soy sauce, pepper and dried pepper to stir-fry until fragrant, then add chopped green onion, ginger slices and garlic slices, then add feed, vinegar, cooking wine, sugar and salt, stir well and turn off the heat.

Step 3, pour the mixed juice and crucian carp into the pressure cooker. If the soup is too small, you can add some water, then cover the pressure cooker and start cooking. After boiling, put on the pressure reducing valve and cook for about 30 minutes, then turn off the fire. After closing, we can take the fish out to dry and eat.

Tips.

1, when cooking this fish, you can put more vinegar in a proper amount, so that the fish bones will be more brittle.

2, the juice in the pressure cooker does not need to be added too much, just a little without fish.

3. When it is too hot, it is recommended not to take the fish out. The fish will be easily broken and can be cooled a little.

4. Try to choose small crucian carp when choosing fish, because it will make the memory more delicious and taste better.