Name: Canned Mackerel in Tomato Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Mackerel; 300g tomato; 2 spoons ketchup; Medium half onion; 1 spoon Rice vinegar; 2 spoons Cooking Wine; 1 spoon Sugar; 2 teaspoons salt; 1 spoon pepper; 1/2 a spoon Soy sauce

Canned Mackerel in Tomato Sauce

1. Clean the fish, clean the black film inside the fish belly, cut the fish into three pieces, slice the onion, ginger, and cut the tomato.
Put a little oil in a flat-bottomed non-stick pan, stir fragrant pepper, take out the pepper, leave the oil, put the fish in a low heat and fry slowly

2. Add ginger flakes, the fish is fried on both sides, the fish roe and the belly can be fried together, I will use it for other dishes here.
After the fish is fried, put it in an electric pressure cooker, and put the ginger together (if there is fish roe and fish belly, don't put it in this step, save it until the final step of the wok is when the juice is collected)
In the third picture, I changed a pot. The pot used for frying the fish before was used. I used the pot of frying fish for other dishes, so I started another pot with a little oil and sautéed the onions.

3. Add tomatoes and stir-fry to make red soup

4. Put the fried tomatoes in the previous step directly into the pressure cooker, add two spoons of ketchup, two spoons of cooking wine, one spoon of rice vinegar, half a spoon of soy sauce, one spoon of sugar, two spoons of salt, and an electric pressure cooker for half an hour.
After half an hour, pour the fish and soup in the pressure cooker into the wok together. At this time, you can taste the saltiness of the soup and make sure to continue seasoning.
Collect the juice over a high fire. Don't collect too little juice. It's delicious when used to make rice.
It took me about ten minutes to collect the juice.