Tomato Sardines
1.
Two sardines, weighing about 850.
2.
Remove head, tail and internal organs, wash and cut into inch pieces
3.
Pour an appropriate amount of oil into the pan and fry the fish until slightly yellow
4.
Wash the tomatoes and cut them into crosses with a knife
5.
Bring the water in the pot to a boil, pour the tomatoes into the pot, roll out, remove the skin
6.
Peeled tomatoes, diced
7.
Add oil to the pot. When the oil is 60% hot, add sliced ginger, green onion, aniseed and saute, then pour diced tomatoes and stir
8.
When the tomato juice is slightly thick, add white sweet and sour salt cooking wine 13-flavor chicken essence (add seasoning according to personal taste) I put 40 grams of sugar and two spoons of salt
9.
Pour in the fish pieces and stir fry for a few times. Use a pressure cooker to boil over high heat and turn off the heat for 15 minutes. (I didn’t add water, because there are too many tomatoes, so let’s stew with tomato juice to taste more fresh). Time can be extended
10.
Look, it's delicious! The taste is better than the finished product bought in the supermarket. If you make more at one time, you can put it in a bottle and put it in the refrigerator for more than half a month.
Tips:
1Fish is best to be deep-fried, because it can remove fishy, and also shape the fish
2 Don't forget to put the vinegar in this part. The vinegar can remove the fishy, and at the same time, it can also serve as a crispy bone.
3 It is best not to put soy sauce, it may lose the original color of tomato juice.
4 It will taste more delicious when it is cold