Canned fish in tomato sauce

Overview

The fish bones are crispy, delicious and nutritious. It is very suitable for the elderly and children. The fish soup can be used to mix with rice or dip into steamed buns.

Tags

• hot dishes
• aniseed
• beer
• chili noodles
• garlic
• mackerel
• old soy sauce
• onions
• sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• tomato sauce
• tomatoes

Ingredients

Steps

1. 1 Take 8-10 mackerel fish, remove the heads and internal organs, wash them with clean water and set aside.

   

2. 2 Cut the green onions into sections, flatten the ginger with a knife, half-slice the garlic, and use intact bay leaves.

   

3. 3 Put the peppercorns, aniseed, and chili noodles into a plate and set aside.

   

4. 4 Cut tomatoes into small pieces

   

5. 5 Put oil in the wok, heat it up and add aniseed and Sichuan peppercorns to cook until fragrant. Add onion, ginger, garlic, and chili noodles in turn and stir-fry for a while. Then add bay leaves, tomatoes, tomato sauce, beer, season with salt and sugar, and dark soy sauce for color. The fire comes to a boil.

   

6. 6 Place the mackerel neatly into the pressure cooker, and then pour the prepared soup into the pressure cooker. If the soup is not enough to cover the fish, add some beer.

   

7. 7 Deflate the pressure cooker over high heat for ten minutes, then reduce to low heat and simmer for half an hour. After the fish is done, just let it cool naturally.

   

8. 8 The delicious canned fish in tomato sauce is ready, enjoy it slowly