Material:
Saury 350 grams
Onion 30 grams
Ginger 10 grams
2 sand 40 grams
Rice wine 40 grams
Soy sauce 60 grams
60 grams of white vinegar
600 ml of water (cover the ingredients).
Sweet potato powder to taste
Steps:
1. Wash the ginger and pat it open or slice it, and cut the onion into cubes for later use.
2. Remove the internal organs, flesh and gills of the saury, clean it, and cut each tail into two to three pieces according to the size.
3. Put the vegetables, fish pieces in the pressure cooker in order, and finally add the seasonings.
4. Cover the pot and press on high heat, wait for the sound of the three-stage pressure regulator, turn to low heat and continue to pressurize for 20 minutes, then turn off the heat, and wait for the pressure relief to be completed.
5. After opening the lid, take out the saury and serve it on a plate, taking care to keep the fish intact.
6. Take part of the sauce and heat it to thicken (mix sweet potato powder with water) and concentrate it, pour it over in Method 5 to increase the gloss and promote appetite.
Tips:
Cook according to the recipe proportions to achieve the effect of bone melting. Ayu, willow leaf fish or four-broken fish can also be replaced, but the hardness of the bones of each fish species is different, and the heat is adjusted according to the actual situation.