Canned Fish in Tomato Sauce
1.
Wash the fish and dry it with a double-sided knife for use. Wash tomatoes and cut into thick slices. Cut pork skin into small pieces, slice ginger, cut green onion into sections, and pat the garlic into pieces.
2.
Start a fire, put oil in the spoon, add 5 layers of heat and fry the fish until both sides are golden and take out. Stir fry the onion and ginger, add the skin of the meat, and stir-fry the tomato, stir-fry the tomato into a sauce, add the bean paste and stir well, add the dark soy sauce, cooking wine, white sugar, aged vinegar, pepper, and dried chili and continue to stir fry Evenly, add star anise, nutmeg, cloves, salt, add oil, add
3.
Start a fire, put oil in the spoon, add 5 layers of heat and fry the fish until both sides are golden and take out. Stir fry the onion and ginger, add the skin of the meat, and stir-fry the tomato, stir-fry the tomato into a sauce, add the bean paste and stir well, add the dark soy sauce, cooking wine, white sugar, aged vinegar, pepper, and dried chili and continue to stir fry Evenly, add star anise, nutmeg, cloves, refined salt, add oil,
4.
After the broth is fried, put it in a pressure cooker, put the fried fish and garlic together, add water to the fish body. Electric pressure cooker choose fish, ordinary pressure cooker hears the pressure relief valve ring for 20 minutes,
5.
If you don’t have a pressure cooker at home, you can simmer it directly. Bring to a high heat and simmer slowly, so that the fish should not be scattered.
6.
After the fish is ready, let it cool with the soup, then put it in the refrigerator or eat it directly. It tastes better after refrigeration.
