Herring in tomato sauce is a famous dish of the Han nationality that is full of color, flavor and flavor and belongs to Shandong cuisine. Wash the herring, cut into sections and drain, cut the tomatoes into small pieces, flatten the ginger, cut the green onions into sections, and slice the garlic. Put the wok on fire, wipe the pan with ginger slices (to prevent fish from sticking to the pan), add oil, heat it up, add aniseed and peppercorns to cook until fragrant, add herring segments, onions, ginger, garlic, and a quarter bottle of beer ( There is a lot of fish (to avoid burning the pot), tomatoes, and tomato sauce, stir-fry for a while, then pour in the remaining beer, sugar, salt, dark soy sauce (for coloring), bay leaves, and Korean hot sauce. After boiling the pot, adjust the taste, pour the fish and soup into the pressure cooker, cover the pot lid and valve, deflate the heat for two to three minutes, then reduce the heat to low, simmer for half an hour, and you will smell the aroma wafting out. Herring is a kind of sea fish. It is rich in oil and has many thorns and is delicious. It is most suitable for making tomato sauce.