How to Make Cod Fish Canned Goods

CarpTinned The preparation method is a nutritious and delicious side dish, and the key to making this tinned carp tasty lies in the ingredients and steps.Cooking Network The editor will introduce in detail the simple preparation of tinned carp.

Tinned Carp Ingredients Introduction

Main Ingredients:

Carp (800 grams) Rock Sugar (about 10 pieces) Pig Skin (1 piece)Vinegar( ) Soy Sauce ( )( ) Onion Ginger Garlic ( ) Kangaroo Nut Cloves ( ) Cinnamon Bark (1 piece) Bay Leaf (2 pieces) Salt ( ) Chicken Powder (a little) Chicken Stock (1 bowl) Tinned Carp Preparation Steps:

1. Clean the carp and cut it into segments.

2. Prepare seasonings (ice sugar, meat skin did not appear in the picture).

3. Heat oil in a pan and fry the carp until golden brown on both sides.

4. Fry until golden brown on both sides, then remove and set aside.

6. Prepare a bowl of

Pork Rib Soup

Pork Rib Soup Pour the pork rib soup into an electric pressure cooker, add rock sugar, seasonings, and fried carp. 8. Add a piece of

7.Pig Skin( )

9. Pressure cook for 20 minutes with the pressure valve on (adjust according to your pressure cooker).10. After 20 minutes, the tinned carp is ready. 11. If you can't wait for it to cool and harden, enjoy the crispy fish meat along with the bones.

Tip:

Add more chicken stock or water when needed; this tinned carp tastes better when cooled and hardened like a fish gelatin.

Wait until the fish gelatin is not impatient to come out, eat it with the bones and crispy parts together.

1Tip:

Add more broth or water when adding, as the canned butterfish tastes better with the fish gelatin after cooling.