Chinese Food
Homemade canned fish
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It's a dish I've always loved since I was a child. Later, I found that my husband also liked it very much. When I got married, I always went to the supermarket to buy it. Later, I learned to do it when I had nothing to do at home. Now it tastes better every time. This dish is nutritious and appetizing, especially the bone spur in the middle of the herring. It can be eaten even if it is made. So both the old and the children are suitable.
Cooking ingredients
Cooking Steps
Step1:Wash the dried water of the herring. Prepare the onion, ginger, tomato, tomato sauce and salt.
Step2:The herring scissors turn around and spread salt and five spices all over the body. Marinate for half an hour. At the same time, cut the scallions, ginger slices and tomato slices for standby.
Step3:Fry the marinated herring in an oil pan until it turns yellow on both sides (the oil temperature before the fish is lowered is about 6 times), then remove it and put it in a high-pressure pot.
Step4:Leave oil at the bottom of the pot. Stir fry the onion, ginger and the ingredients to give the fragrance. Continue to stir fry the tomatoes.
Step5:Stir fry the tomatoes, pour in the ketchup and bring to a boil. Add a can of beer, salt and bring to a boil again.
Step6:Pour the boiled tomato juice into the autoclave with the herring in place. Cover and press for 40 minutes (do not open the lid until the pot deflates).
Step7:That's what it looks like when it's out of the pot. Let it cool. It's delicious.
Cooking tips:1. When the herring is deflated in the pressure cooker, do not manually deflate. This will make the taste worse. Why don't you use beer without water? That's because the smell of herring is heavier than that of other fish. Beer is added to get rid of the smell better. And I don't like the taste of cooking wine. There are skills in making delicious dishes.
