Canned Herring in Tomato Sauce with Rock Sugar
1.
Remove the head and internal organs of the herring, cut the green onion into sections, slice the ginger, and dice the tomato. Use kitchen paper to absorb the water. Put oil in the pan and fry on both sides of low heat until golden. Add the green onion, sliced ginger and dry in turn Chili, rock sugar, sesame pepper, star anise.
2.
Then add diced tomatoes, tomato sauce, soy sauce, cooking wine, beer, tomato sauce, bay leaves, and bring to a boil.
3.
Pour into a pressure cooker and press for an hour.
4.
Then put it in a pot over high heat to make a thick juice. Pack it in the refrigerator and eat it more deliciously for the second time.
5.
This method can also be used to make some small fish, such as small yellow croaker.
6.
Put it into a can while it’s hot, vacuum it when it’s cold, make more at a time and open one bottle at a time, which is convenient for the elderly and children.
Tips:
1. Because the pressure cooker is pressed over the fish bones and it is crispy, it can be eaten. The seasoning should be put in the material box, so as not to pay attention to it.
2. After the canned food is allowed to cool naturally, put it in the refrigerator.
