Ingredients: mackerel (or sardines, tender but fragile than mackerel) 3 kg. Choose non-icing, complete and shiny. Mackerel has a thin round tail root, and sardines are thick and flat. Go home to melt, laparotomy, decapitation and washing, especially the black membrane of the abdomen.

Ingredients: tomato sauce (glass bottle), two tomatoes, onion, ginger, garlic, a bottle of beer, pepper, aniseed, salt, sugar, soy sauce, fragrant leaves and Korean hot sauce.

Second, practice:

1. Cut the fish into inches and drain, cut the tomatoes into small pieces, slice the ginger, slice the onion and slice the garlic.

2, ignition, wipe the pot with ginger (non-stick pot is not needed), put a little oil (preferably salad oil), add aniseed and pepper to cook after the oil is hot (don't burn), and then drain the pepper and aniseed and throw them away.

3. Add herring, onion, ginger, garlic, a little beer (there are many fish, so as not to spoil the pot), tomatoes and half a bottle of tomato sauce, stir fry for a while, and then pour in the remaining beer, sugar, salt (less, too much salt is not good), soy sauce, fragrant leaves and Korean hot sauce (according to your own taste, be careful to put too many children too spicy).

4. After the pot is boiled, pour the fish and soup into the pressure cooker, cover the lid, cover the fire until the gas is evenly vented, cover the valve, turn to low heat and stew for half an hour. After the pressure cooker cools and no longer deflates, open the lid and a pot of mackerel (sardines) with tomato sauce is ready. Crispy and nutritious, and the remaining fish soup is delicious. Use it to bibimbap and dip in steamed bread.