this issue's guide: how to cook the bought crucian carp, and teach you how to eat canned crucian carp in tomato juice. You can eat it without any thorns left.

Go to the market to buy food. The price of the crucian carp is quite cheap, and it can buy 3 kg for 1 yuan. It is not big, and its meat is tender and delicious. The crucian carp is rich in protein and calcium. However, there are many young Shad thorn, and it is easy to prick the mouth. Many people don't know how to cook such a small crucian carp.

Many people like canned fish sold in supermarkets, and the canned fish tastes very delicious. When they don't want to stir-fry, it is also a good choice to eat with canned fish. Today, I teach you how to make canned fish with tomato sauce with small crucian carp. It is sweet and sour to stimulate the appetite, and it has a soft taste in the coke. The fishbones and fishbones are tender, which can be eaten by children and the elderly. You don't have to worry about being stung by fishbones. The fishbones are tender and can supplement calcium when eaten. So how do you cook canned fish? Next, let's introduce it. Let's take a look.

materials needed for homemade canned crucian carp with tomato sauce: 3 kg of small crucian carp, 1g of tomato sauce, proper amount of oil and salt, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, more than 2 pieces of pepper, 2 pieces of aniseed, 2 teaspoons of spiced powder, 3-4 dried peppers, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of white sugar, 1 tablespoon of cooking wine and appropriate amount of water starch.

Steps:

1. Crucian carp should not be too big. Smaller is better, but it is troublesome to handle. If it is too big, it will not be fried thoroughly, which will affect the taste. Clean up the small crucian carp, remove the scales, gills and internal organs, and remove a layer of black film in the belly of the fish. The black film in the belly of the fish has a heavy smell. After the fish is cleaned, drain the water, otherwise it will be easy to splash oil when frying.

2. Prepare the seasoning, cut the onion, slice the ginger and crack the garlic, and use tomato sauce or tomato sauce.

3. add oil to the pan and heat it until it smokes and there are many fish. fry the fish in batches, fry them one by one in the oil pan, fry them on high fire for 1 minute, then fry them on low fire for 2 minutes and then take them out. Don't turn the crucian carp after entering, then turn it over and fry it after frying, and then turn it over and fry it on the other side after one side is set, so it is easy to keep the integrity of the fish, and it is easy to break when the fish is not fried and set. Cool the fried crucian carp.

4. Heat the oil in the pan, put the crucian carp in and fry it again, fry the crucian carp until it is golden and crisp, take out the oil control, and fry the cold fish for the second time. This is to ensure that the fish is crisp and crisp, so you don't have to worry about being stung by the fishbone when you eat it.

5. Pour out the oil of fried fish, leaving a little base oil, add onion, ginger, garlic, pepper, aniseed and dried pepper, stir-fry until fragrant, and add half of tomato sauce, stir-fry until it is sour.

6. pour in a proper amount of water, which is equal to that of crucian carp. pour in soy sauce and cooking wine, add five-spice powder and salt, and bring to a boil.

7. put the fried fish into the pressure cooker, pour the prepared soup, cover the lid, and bring SAIC to a boil in the pressure cooker for 15 minutes.

8. After the time is up, let it cool, open the pot cover, pick out the onions, ginger, garlic, aniseed and dried peppers, pour the remaining soup into the pot, add the remaining half of tomato sauce, boil over high fire, pour in a proper amount of water starch, heat over high fire until the soup becomes sticky, turn off the fire, and pour the soup on the crucian carp.

tip: if you can't finish it all at once, put the remaining fish in a fresh-keeping box and refrigerate it in the refrigerator. The storage time of canned fish made by yourself is not as good as that bought in the supermarket, so you should finish it as soon as possible.

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