1. Wash the fish and marinate with a little soy sauce, vinegar and salt for one hour.

2. Dry the marinated fish and fry them at 50% hot oil temperature until they are mature and set.

3. When the oil temperature rises to 70%, fry it again, color it and take it out of the pot.

4. Heat in a pressure cooker and add a little oil. When the oil temperature rises, add tomato sauce and stir fry, stir fry lycopene, and add all seasonings to make sauce soup.

5. Boil the miso soup and add the fried fish.

6. Open the pot cover, add the valve, stew for 15 minutes, turn off the fire, soak for 12 hours, and take out the pot and plate.