1. Remove the internal organs and gills of the herring and clean them;
2. Cut off the washed herring, place it on kitchen paper, and absorb the water on the surface of the fish;
3. Put edible oil in the pot, and fry the fish, green onion and ginger slices in the pot;
4. When the surface of the fish is golden yellow, take it out and place it in a bowl to control the oil;
5. After the fish is fried, pour out the remaining oil in the pot, add tomato sauce, seafood soy sauce, cooking wine, salt and water;
6. Boil the soup on low heat until it is even;
7. Put the fish and the boiled broth into a pressure cooker and simmer until cooked;
8. It can be eaten after letting cool.
Tips:1. When frying fish, a lot of oil is used, so before making the soup, be sure to pour out the remaining ingredients to prevent the finished product from being too greasy;
2. Use a pressure cooker to stew, which saves time and can make the fish bones completely soft. If there is no pressure cooker, you can use a wok to stew, but it will take longer;
3. The braised herring should not be eaten immediately. It is best to let it taste in the pot for 4-5 hours.
