1. Remove the head and internal organs of the fish. If you like to eat fish heads, you can skip the cooking wine, ginger slices, green onions, and simmer for 20 minutes
2. Heat the oil and fry the fish until it’s dry. Be careful not to burn your hands. Don’t wrap the surface. The oil temperature is medium-high.
3. Prepare sugar onion, garlic, ginger, star anise, pepper and chili for later use
4. Put the fried fish neatly into the pressure cooker
5. Add a little oil with sugar, onion, garlic, ginger, pepper, pepper, star anise, stir-fry, add tomato sauce, salt and MSG, and pour a bowl of vinegar (this vinegar is the key because it can make the bones rotten). Inside the pressure cooker
6. No water, add a bottle of beer and cover the pressure cooker for 25 minutes
7. Don’t worry about serving it after it’s cooked. It’s more delicious when it’s cold.
8. Sprinkle with coriander and chopped green onion after serving
Tips:Ketchup is only appropriate to improve the taste, and the sugar and salt are determined by your own taste.
