Accessories for canned fish: peppercorns, star anise, sugar, soy sauce, oil, salt, chicken essence, salad oil, ginger.

First clean the fish after the fish is not necessary to marinate in advance, in the pot pour some more salad oil, wash the skinned fish cut into sections and then respectively fried to golden brown, out of the standby can be, and then take a frying pan, pour a little salad oil, in the pan add sugar and soy sauce, stir frying out the color of sugar.

They should be on low heat, then slowly add the fish to the pan, gently stirring to prevent the fish from breaking, then gently stir-fry for a few seconds, then add the right amount of water, add the right amount of salt, chicken broth, and cooking oil and other seasonings.

Prepare a pressure cooker, put the frying pan with the soup with the fish into the pressure cooker, and then put a piece of ginger, anise, high pressure pressure pressure 20 to 30 minutes or so can be.

Then deflate the pressure cooker gas valve, if the pressure cooker soup is more, you can re-enter the frying pan to collect the soup on it, and then the fragrant canned fish even if it is done, you can eat directly, it is very tasty.