1. Wash shad, drain water, add salt and marinate with cooking wine for half an hour. Drain after half an hour, and fry in the pan until both sides are golden and dry.

2, add fish, soy sauce, peanut oil, pressure cooker, first fire, small fire began to spray, pressure for 20 minutes.

3. Cook lobster sauce while suppressing fish. Chop garlic and ginger, heat the pot, add half a bowl of oil, add ginger, garlic, sugar and lobster sauce in the oil, and stir-fry until fragrant.

4. After the shad is pressed, put the fried lobster sauce and shad together.

5. Put in a sealed stainless steel lunch box and steam for 20 minutes. At this time, it's very tasty. Take it out to cool. You can put it in the refrigerator if you want to take it out.

6, the fish that has been pressed by the pressure cooker can be eaten with bones. Some recipes will put lobster sauce and fish together in a pressure cooker. I don't like lobster sauce being too soft, so it's not pressed together. Later, they steamed together for 20 minutes, which helped the fish absorb the lobster sauce and steamed it slightly.