Ingredients required for homemade canned crucian carp in tomato sauce: 3 pounds of small crucian carp, 100 grams of tomato paste, appropriate amount of oil and salt, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, 20 pieces of pepper, 2 aniseed , 2 teaspoons of five-spice powder, 3-4 dried chili peppers, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of white sugar, 1 tablespoon of cooking wine, and an appropriate amount of water starch.

Steps:

1. The crucian carp should not be too big, smaller is better, but it will be troublesome to handle. If it is too big, it will not be fried thoroughly, which will affect the taste. Clean up the small crucian carp, remove the scales, gills, internal organs, and remove the black membrane inside the belly of the fish. The black membrane inside the belly of the fish has a strong smell. After cleaning the fish, drain the water, otherwise it will be fried. It is easy to splash oil.

2. Prepare the seasoning, cut the green onions into sections, slice the ginger, and smash the garlic. You can use tomato sauce or tomato sauce.

3. Add oil to the pot and heat it until it smokes. There will be more fish. Put the fish in batches and fry them. Put the fish into the oil pan one by one, turn on the high heat and fry for 1 minute. Fry on low heat for 2 minutes and take out. Do not flip the crucian carp after putting it in. After frying and setting, turn the fish over and fry. After one side is set, turn it over and fry the other side. This will keep the integrity of the fish. Flip the fish before it is fried and set, and the fish will be easy to fry. broken. Let the fried crucian carp cool.

4. Heat the oil in the pot, add the crucian carp and fry again. Fry the crucian carp until golden and crispy. Remove the oil and fry the cooled fish again. This is to ensure the quality of the fish. The fish bones are fried and crispy. When you eat the fish, you don’t have to worry about being pricked by fish bones.

5. Pour out the oil for frying the fish, leaving a little base oil, add onion, ginger, garlic, pepper, aniseed and dried chili until fragrant, add half of the tomato sauce and stir-fry evenly. Fry out the sour flavor.

6. Pour in an appropriate amount of water, which is enough to be even with the crucian carp. Pour in soy sauce and cooking wine, add five-spice powder and salt, and bring to a boil over high heat.

7. Put the fried fish into the pressure cooker, pour in the prepared soup, cover the pot, and bring the pressure cooker to a boil over medium heat for 15 minutes.

8. After the time is up, let it cool, open the lid of the pot, pick out the onions, ginger, garlic, aniseed, and dried chili peppers, pour the remaining soup into the pot, and add the remaining Bring the other half of the tomato sauce to a boil over high heat, pour in an appropriate amount of water starch to thicken it, heat over high heat until the soup becomes thick, turn off the heat, and pour the soup over the crucian carp.

Tip: If you can’t finish it all at once, put the remaining fish in a crisper and refrigerate it in the refrigerator. The canned fish you make yourself will not last as long as the ones bought in the supermarket, so you still need to Eat as early as possible.