The practice of canned fish
Composition:
Material: 800g sea crucian carp.
Seasoning: 50 ml of peanut oil, 8 g of salt, 30 ml of vinegar, 20 g of onion, 0/0 g of ginger/kloc, 0/0 g of garlic/kloc, 30 g of tomato sauce and 20 g of sugar.
Exercise:
1. Wash the internal organs of the sea crucian carp scaled chicken.
2. Fry both sides in a frying pan and set aside.
3. Mix tomato sauce with vinegar and 50ml water.
4. Cut the onion and slice the ginger and garlic.
5. Put oil in the hot pot and put a little chopped green onion and ginger in the wok.
6. Put the crucian carp into the sea.
7. Add the prepared tomato sauce.
8. Add onion, ginger, garlic, sugar, delicious food, salt and water.
9. Stir well and bring to a boil.
10. Put it in an electric pressure cooker and press it for 2 hours.
1 1. Finished canned fish.