Canned fish is divided into braised, ketchup, freshly fried, steamed, smoked, oil-soaked, water-soaked and other categories. Main ingredients: tuna

Accessories: green onion, ginger, garlic, chili peppers, cinnamon, dashi, pepper flakes, salt, sugar, vinegar, soy sauce, cooking wine.

How to do: 1, the fish clean;

2, the pan is hot, put the oil, the fish into the deep-fried until the skin is slightly hard can be;

3, all the accessories into the pressure cooker, sugar and vinegar to add a little more, the other normal put on it, add the fried fish, add the end of the water over the fish can be;

4, in the pressure cooker pressure for 30 minutes to wait for it to cool down naturally on the can be;

3, the pressure cooker can be used in the pressure cooker.

5, delicious canned fish is done, cold eat better, come and try it.

Main ingredient: tuna Accessories: peanut oil, vinegar, ginger, tomato sauce, salt, green onions, garlic, sugar

1, tuna scales chicken guts clean. 2, into the skillet on both sides of the frying pan, and then set aside.

3, tomato sauce with vinegar and 50ml water to mix 4, onion cut off, ginger, garlic sliced.

5: Heat the oil in a pan, add a little onion and ginger. 6: Add the tuna.

7, add the tomato sauce 8, then add onion, ginger and garlic, sugar, fresh soy sauce, salt, water.

9, stir fry evenly, high heat to boil.

10, and then into the electric pressure cooker pressure 2 hours can be.

Every year from April to June when herring spawn, fishermen salvage hundreds of tons of herring to prepare the ingredients for pickled herring. The uniqueness of pickled herring is its natural fermentation.

To ensure that the herring does not spoil during the fermentation process, the makers always boil the freshly salted herring in lightly salted water over a warm fire, and then put it into cans and let it ferment naturally.

Fresh mackerel (mackerel) entering the factory should be inspected and checked for size, quantity and freshness. Frozen mackerel should be checked plate by plate and thawed by spraying in a clear water tank.

Fresh mackerel has glossy skin, protruding eyeballs, bright red gills, elastic muscles, non-separation of flesh and bone, no belly, and no odor.

The qualified mackerel head, cut the fish belly, remove the viscera (pay attention not to break the fish gallbladder), cleaned in running water, and scrape off the sticker bone blood, cut off the fins, cut into 4 to 5 cm long fish block, wash and water control to be used.

②Salting and canning: put the fish in 15 boe salt water salting for 20 minutes, stirring twice during the period, the ratio of salt water to fish is 1:1, after salting, pull out the fish and rinse with water, drain the water can be canned.

Can use 7114 cans or 860 cans, 601 cans can be. If you use 7114 cans can be filled with 8 pieces, the size of the parts evenly matched, overlapping two layers, the requirements of the cans neatly, the upper layer should be left in the interval, and then filled with 1 boomerang degrees of clean brine.

3 exhaust and juice: the cans will be sent to the exhaust box, the temperature of 98 ℃ or more, the time can be controlled according to the season in 35 ~ 40 minutes, the center of the temperature should reach 95 ℃ or more. Out of the exhaust box cans that control the brine, add the matching eggplant juice