Eggplant fish is a well-known local dish, which belongs to Sichuan cuisine and is mainly made of Spanish mackerel. Fish in tomato sauce tastes delicious, sweet and sour, and is deeply loved by everyone. Fish with tomato sauce is also my favorite dish. Anyone who has eaten canned fish in tomato sauce knows that the fish is tough and crisp, the tomato sauce is rich in flavor, and the fish bones are crisp and tender.
First, the choice of ingredients for ketchup fish is generally Spanish mackerel, because Spanish mackerel is tender, full and thick, relatively oily than other fish, and its taste is neither firewood nor hard. To make fish with tomato sauce, you must choose fresh Spanish mackerel, and it is best to choose smaller Spanish mackerel. When buying Spanish mackerel, you should buy Spanish mackerel with bright eyes and no broken stomach.
Step 1: Ingredients: Spanish mackerel, tomato, tomato sauce, onion, ginger, garlic, star anise, fragrant leaves, pepper, white sugar, soy sauce, salt, chicken essence and white vinegar.
2. Viscerate the bought Spanish mackerel, wash the head, drain the water, cut it into large sections, sprinkle salt on the cut Spanish mackerel sections, and then control the water to dry, so that it is easy to operate when frying fish. Wash the onion, ginger and garlic, cut the onion into sections, pat the ginger and garlic evenly for later use, and wash the tomatoes, peel them and dice them for later use.
3. Boil the oil in the pan, put a proper amount of oil in the pan, put the dried Spanish mackerel in the pan, and fry it on medium heat until both sides are golden. Don't turn the fish when it is just in the pot. You can shake the pan to prevent the fish from sticking to the bottom of the pan, turn it over after frying and put it on a plate for later use.
4. Leave the bottom oil in the pot, pour the onion, ginger, garlic, star anise, fragrant leaves and pepper into the pot, then pour the diced tomatoes, stir fry the juice and put the squid in.
5. Add an appropriate amount of water, add tomato sauce, sugar, salt, white vinegar and chicken essence, stir fry evenly, turn to high heat and bring to a boil, then turn to low heat, cover and stew for one hour.
6, stew until the soup is thick and edible, or you can cool it and seal it with plastic wrap and put it in the refrigerator for more than 2 hours. It will taste better after refrigeration.
Small technique
1, be sure to choose fresh Spanish mackerel. The fish should be cleaned. When buying fish, try to buy smaller Spanish mackerel, which will be more delicious. Even bones can be eaten. If the fish is too big, cut it into small pieces, which will help to taste it.
2, the fish must be fried, the fish is fried, the back will not be broken, make tomato juice fish, add fresh tomatoes, this will be better. Fish with tomato sauce will be more delicious after being cooked and put in the refrigerator for a few hours.
3, you must master the cooking time, cook for a while, at least for an hour, and cook in a pressure cooker for half an hour, so that the bones and thorns of squid are crisp and more enjoyable to eat.
Conclusion: Through the above analysis, we know the taste of canned fish with tomato sauce. First of all, we should choose fresh smaller Spanish mackerel, which must be washed and fried. When cooking fish with tomato sauce, it is best to add fresh tomatoes. It is best to use tomato sauce instead of tomato sauce, and the stewing time should be controlled. After cooking, we should put it in the refrigerator for several hours before eating.