1. Wash the tomatoes first and put a cross knife on them. Then soak in boiling water, then soak in cold water to facilitate peeling.
2. Beat the processed tomatoes into juice for later use.
3. Put the taiba fish on a flower knife, heat the pan and pour in the oil. When the oil is particularly hot, add the processed mackerel.
4. Fry until golden brown, then fry to the other side
5. When both sides are fried to golden brown, add rice wine. Keep the lid on for five minutes.
6. Put it in a pressure cooker, pour tomato juice, add ginger, sugar chili, and press in a pressure cooker for 40 minutes.
7. After forty minutes, put the fish in the pot to collect the juice!
Tips:Fry it to remove the fishy smell, and use a little rice wine to remove the fishy smell again. Considering that the tomato sauce on the outside will have preservatives, we switch to tomato juice. Because tomato juice has not been concentrated, it has a large water content, so we will do a juice harvesting treatment at the end. You can also use tomato sauce directly.
