If the fish in tomato sauce wants to be delicious, simply put, it is nothing more than knowing what ingredients to season, followed by frying thoroughly and finally stewing thoroughly.
The first type: stew directly without frying.
To make ketchup fish, it is necessary to use ketchup as the main material, with other seasonings to remove the fishy smell and refresh it, and then simmer it to complete the production. Let's share a practice with herring as raw material.
Ingredients: 500g herring, tomato sauce 150g, 50g sugar, 5g refined salt, monosodium glutamate 1g, vinegar 10g, 20g onion, 20g ginger, a dozen peppers, 34 star anise, 300ml beer and four or five millet peppers.
Exercise:
(1) Clean the herring, and trim the sides of the herring for later use.
(2) onion and ginger are cut into sections, and millet and pepper are chopped for later use.
③ Add a little cooking oil to the pot. When the oil temperature is 40% hot, add pepper and star anise and saute until fragrant. Then remove the residue and throw it away. Then add onion and ginger and fry. Add tomato sauce, stir fry, pour beer, add refined salt, sugar, vinegar, millet pepper and monosodium glutamate, and season. After putting the cleaned herring into the pot, add a proper amount of water. When the fish is cooked, turn to low heat and simmer.
(4) After an hour of slow stewing, the herring can mature. At this time, we gently fished out the fish, put it in a tray, poured the remaining soup on it, naturally cooled it, and put it in the refrigerator for cold storage, so we can eat it the next day.
The second type: fry the fish first, and then stew it. If you make tomato sauce fish with fishbone, you need to fry it first and then stew it. This is roughly the same as making crispy fish, the only difference is that you need to add more soup. Let's take crucian carp as an example to share.
Ingredients: Carassius auratus (500g), onion 20g, 15g ginger, 5g star anise, 5g refined salt, 50g sugar, 100g tomato sauce, 20g vinegar, 30g soy sauce, 1g monosodium glutamate, 200g beer, appropriate amount of water and appropriate amount of red pepper.
Exercise:
(1) crucian carp to scale, remove internal organs. After washing, cut the knife edge on both sides of the fish without removing the head. Chop onion, ginger and pepper for later use.
(2) Add 500 grams of cooking oil to the pot. When the oil temperature is 40% hot, fry the crucian carp. When the crucian carp is fried to crisp, take it out and filter it for later use.
(3) Dump the excess cooking oil in the pot and leave a little base oil. After the oil temperature is heated, add star anise, pepper, onion and ginger, stir fry until fragrant, then add tomato sauce, soy sauce, white sugar, red pepper and vinegar, stir fry evenly, then pour beer and water, put the fried crucian carp into a pot, add refined salt and monosodium glutamate to taste, boil over high fire and stew for one hour. After the crucian carp is stewed, take it out and put it on a plate.
Because there is a lot of Shad thorn, we can stir-fry it and simmer it for a long time, so that the fishbone will be soft and tender, and the meat will taste like canned fish after cooling.
Because there is a lot of Shad thorn, we can stir-fry it and simmer it for a long time, so that the fishbone will be soft and tender, and the meat will taste like canned fish after cooling.