Homemade Canned Fish

Name: Homemade Canned Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Saury; 15ml Soy sauce; 5ml Vinegar; 5g Sugar; 1 piece Cinnamon; 1-2 star anise; 80g Dried tempeh; Some Vegetable oil

by Moon Swallow

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

My daughter is particularly resistant to eating fish, braised, fried, steamed, soup...No matter what method you use to cook, as long as it is fish, she will definitely kill her and not eat a bite. But it's very strange. She prefers to eat the kind of canned fish sold in the supermarket. Every time she goes to the supermarket, she has to buy a few cans. But I don't worry about always letting her eat that kind of canned fish, after all, there will be such and that additions, so I decided to try a copy of it myself. So I experimented with the aftertaste of canned fish, and the family members said it was delicious, and the taste was the same as that of canned fish.
Don't just look at it, hurry up and come with me from the canned fish that is crispy to the bone. Both the elderly and children can eat with confidence. They are not afraid of being caught by the fish bones, and the calcium supplement effect is better.

Ingredients

Homemade Canned Fish

1. After thawing the saury, remove the head and internal organs and wash them.

2. Cut into sections with a knife.

3. Use kitchen paper towels to soak up the water inside and outside each segment of the fish.

4. Pat the tempeh with the back of a knife and set aside.

5. Slice ginger and cut green onion into sections for later use.

6. Pour an appropriate amount of oil into the pot, boil until bubbling, and then add the fish segments to a small fire and fry.

7. Fry on one side until golden and then turn it over, on the other side also until golden, remove the oil.

8. Pour an appropriate amount of oil into the pan, add the tempeh and stir fry until it is fragrant and away from the fire.

9. Spread ginger, shallots and spices on the bottom of the pressure cooker.

10. Pour the tempeh and oil in the pan into the pressure cooker.

11. Put in the fried fish pieces.

12. Add seasonings, cover the pan and turn on the heat. After the high fire is angry, turn to low heat and simmer for 10 minutes, then turn off the heat.

13. After exhausting the air, open the lid and serve.

Tips:
1. It is best to choose small and thin fish to make canned fish, which is easy to deep-fry and easy to taste.
2. Keep frying the fish on a low fire to get it through.
3. When out of the pot, first pick out the fish, then pick out the spices in the pot, and pour the soup onto the fish plate. Scallion, ginger and some tempeh will stick to the bottom of the pot. Use a shovel to remove and discard.
4. Soak the pressure cooker in clean water for a while and it is easy to clean.
5. It will be easier to clean with a non-stick pressure cooker, and it is not easy to paste the pot.