Ingredients: tomato sauce (a bag can be made without tomato sauce, but it's not as delicious as this), two tomatoes, onions, ginger, garlic (not too little, but too much fish), a bottle of beer, pepper, aniseed, salt, sugar, soy sauce, and fragrant Korean boxed hot sauce (neither of them is worth mentioning).
Practice: Wash herring, cut into sections and drain, cut tomatoes into small pieces, pat ginger flat, cut onions into sections and slice garlic.
Put the wok on the fire, clean it with ginger slices (to prevent fish from sticking to the wok), add oil, heat it, add aniseed and pepper to make it smell, add herring, onion, ginger and garlic, a quarter bottle of beer (to prevent fish from burning the wok), tomatoes and ketchup (as much as a bag of ketchup), stir fry for a while, and then pour in the remaining beer, sugar, salt and soy sauce. After boiling, adjust the taste, pour the fish and soup into the pressure cooker, cover the lid and valve, turn the heat down for two or three minutes, stew for half an hour, and you will smell the fragrance floating out in the middle (my son said it was crab, Xixi). After the pressure cooker cools and no longer deflates, open the lid and a pot of ketchup black herring is ready. Even the thorns are crisp, delicious and nutritious, which is very suitable for children to eat. The remaining fish soup is delicious, too. My son used it to mix rice and dip steamed bread.
Key points: First, there must be enough beer, and too little beer can be added. If you don't eat fish, otherwise the fishbone on the pressure cooker won't be brittle after working for a long time. Second, the time must be half an hour. A few times, I was in a hurry, and the time was not half an hour. As a result, the thorn was not crisp and the food was not enjoyable. Third, salt must be moderate, not too much, otherwise it will be salty and affect health.