Herring in Tomato Sauce

Ingredients: Three pounds of herring (it takes a long time to make it and it’s a bit annoying, so I made a lot at once and put the rest in the refrigerator)

Note: Herring is a kind of sea fish. It is rich in oil, has many spines and is delicious. It is most suitable for tomato sauce salad.

Ingredients: tomato sauce (you can make it without using a bag of tomato sauce, but it doesn’t taste as good), two tomatoes, onions, ginger and garlic (not too little, too much fish), a bottle of beer, Sichuan peppercorns , aniseed, salt, sugar, dark soy sauce, bay leaf Korean boxed hot sauce (you don’t have to have these two).

Method: Wash and cut the herring 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 frying pan 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 and cook until fragrant, add herring segments, onions, ginger, garlic, Stir-fry a quarter bottle of beer (there are too many fish to prevent the pot from being scorched), tomatoes, and tomato sauce (as much as a bag of tomato sauce), then pour in the remaining beer, sugar, salt, and dark soy sauce (for coloring) , bay leaves, 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 (my son said it is The taste of crab, Xixi). After the pressure cooker cools down and no longer deflates, open the lid and a pot of herring in tomato sauce will be ready. Even the spines are crispy. It is delicious and nutritious. It is very suitable for children to eat. The remaining fish soup is also It's delicious. My son uses it to mix rice and dip it in steamed buns.

Key points: 1. The beer must be enough. If it is too little, you can add a little more. It must be submerged in the fish. Otherwise, the pressure cooker will work for a long time and the pot will be burnt, and the fish bones on it will not be crispy. 2. The time must be half an hour. There were times when I was in a hurry and the time was less than half an hour. As a result, the thorns were not crispy and the taste was not satisfying. 3. Salt must be appropriate, not too much, otherwise it will be salty and affect health.

================================

Herring Stewed with Potatoes

First fry the fish on both sides to remove the fishy smell. Then add all the ingredients, add the potatoes and stir-fry, add an appropriate amount of water and bring to a boil over high heat, then change to low heat and simmer for 15-20 minutes.

==================================

Herring Chin Shuishui

Cuisine: Home-cooked food

Time:

Ingredients type: Fish

Taste: Salty and fresh

Cooking type: simmering

Ingredients:

Herring chin 200g green garlic shreds 0.5g

Herring 100g sesame oil, 5g MSG, 1.5g Shaoxing wine, 15g scallions, 1g bamboo shoot slices, 25g soy sauce, 30g minced ginger, 1g

White sugar, 15g meat broth, 200g wet starch, 10g cooked lard 50 Gram

Method:

1.

Put the herring in the middle of the plate, put a piece of fish jaw on each side, and put the bamboo shoots on top .

2. Heat the wok over high heat. Grease the pan with oil, then add 25 grams of cooked lard, add green onions to bring out the aroma, and then cut the herring tail, chin, and bamboo shoots as they are. Pour it into the pot, stir the pot while frying for four or five seconds, then add the cooking wine, cover and simmer, then add minced ginger, soy sauce, white sugar, and meat broth

After boiling, add Cover and cook over low heat for about 6 minutes. Wait until the fish's chin turns blue-grey. . When the fish eyes turn white and bulge, return the wok to high heat and add 25 grams of lard, shake the wok, turn it over, then pour in sesame oil, take it out of the pan, arrange it on a plate as shown, and sprinkle green garlic on top. Serve with silk thread

==============================

Sauerkraut Herring< /p>

Ingredients:

One herring, one pack of Sichuan Liji Pickled Fish Seasoning, 20 Sichuan peppercorns, 15 dried chili peppers, 15 wild mountain peppers, 10 garlic cloves, One piece of ginger, five green onions, cooking wine, two pounds of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil, and one teaspoon of melted lard. Steps: 1. Clean the fish, remove the head and tail, and cut the fish in half. Then, use a knife to slice the fish diagonally into half-centimeter thick fillets. 2. Crush the ginger, put it into a porcelain basin with the fish fillets, pour in the cooking wine, egg white, green onion, and starch, mix well with your hands, and adjust the taste. Cut the garlic into garlic and set aside. Remove the seeds from the dried chili and cut into sections. 3. Put the wok on the stove and light it. Pour the salad oil into the pan and heat it until it is 50% hot. Add the garlic and pickled cabbage and fry them until fragrant. Add the cold bone soup and cooking wine. teaspoon, wild mountain pepper, Sichuan peppercorns, and dried chili peppers. Sprinkle a little salt into the delicious fish fillets and mix well. Then pour them into the pot and cook until the soup turns yellow-green. Then add chicken essence, melted lard, and pepper. , put it into a soup bowl and you're done. Note: 1. The fish fillets should not be sliced ??too thick, you cannot add one egg white, and you can only add one teaspoon of starch. When cooking the fish fillets, it is best to make sure that the fillets do not stick to your hands. Do not add too much cooking wine, two teaspoons is enough. .

2. When cooking fish, you must use cold soup and cold water, so that the fish will not have a fishy smell and the soup will turn white.

====================================

Oops Dried herring

Ingredients: One piece of dried herring

Seasoning: raw brine, sugar, and appropriate amount of rice wine

. Add the original marinade, sugar, and rice wine to the dried herring and steam it in a basket.

． Slice the dried fish onto a plate and top with the original juice from the steaming process.

Features: The fish fillets are crystal clear and the meat is fine and dense.

========================================

Chrysanthemum herring

1 piece of herring meat with skin (weighing about 350 grams).

Seasoning: 6 grams of refined salt, 150 grams of sugar, 100 grams of tomato sauce, 7.5 grams of balsamic vinegar, 10 grams of minced green onions, 10 grams of minced garlic, 80 grams of dry starch, 75 grams of pork soup, 40 grams of water starch grams, 10 grams of sesame oil, 1500 grams of cooked lard (approximately 200 grams consumed).

Preparation process (1) Put the fish skin down, use a knife to slice it diagonally to the skin, cut off the skin with 4 knives for each piece, cut it into 10 pieces, and then cut the fish pieces straight to the fish Cut the skin (the distance between the knife and the knife is about 0.7 cm, and the skin cannot be broken), stick it with dry starch, shake off the remaining powder, and form a raw chrysanthemum fish. Put vinegar, sugar, refined salt, tomato paste, pork broth, and water starch into a bowl and stir into seasoning.

(2) Heat the pot over high heat, ladle in the cooked lard, and when it is 70% hot, shake the raw chrysanthemum fish into pieces, put the skin side down into the oil pan, and fry When it turns yellow, take it out and put it on a plate.

Heat another wok over high heat, scoop in 25 grams of cooked lard, add onions and minced garlic, stir-fry until fragrant, pour in the sauce and mix well, pour in 15 grams of cooked lard, sesame oil, mix, and pour on the chrysanthemums Serve on fish