Chinese Food
Spanish mackerel (electric pressure cooker version)
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Sardine sardine, which was always the first time to eat when young, has always loved this sour taste. Because it is difficult to buy sardines in the north, the taste of mackerel and sardine is the same. So in recent years, it has replaced sardine, and it is also delicious. It tastes better when it's cold. And it's not fishy
Cooking ingredients
Cooking Steps
Step1:Clean up Spanish mackerel. Remove viscera and fish head. Marinate in cooking wine for a while.
Step2:Peel the tomato - boil the water in the pot. Turn off the heat. Put in the tomato that has been scratched with a cross knife. (from the head to the bottom) about 1 minute later, remove the tomato. Basically, the skin will fall off automatically. If it doesn't fall off, tear it by hand.
Step3:Dice the peeled tomatoes. Pour the ketchup into the autoclave.
Step4:Juice mixing - add garlic, ginger, pepper, seasoning, soy sauce, sugar and salt into the pot and stir well. (it's not easy to have a lot of pepper and spices. It's recommended to choose the one with sweet and sour sauce. Many brands of tomato sauce are tired of being too sweet.)
Step5:Put the fish in the pot. Try to cover the fish with juice. You can fill the belly with juice. Electric pressure cooker for 25 minutes. The thorns are crisp^_
Step6:It's out of the pot. It's a little fishy when it's hot. I made it after dinner and stayed all night. Eat the next day. It's delicious to dip in the juice. It's so simple. Let's try it.
Cooking tips:1. Before Spanish mackerel is put into the pot, it can also be fried until both sides are golden. I don't like being greasy, so I don't use oil. There are skills in making delicious dishes.
