Bayu alley

A tomato

Half a can of tomato sauce and soybeans.

Almost three spoonfuls of ketchup, ordinary iron spoon.

Proper cooking wine

Proper amount of soy sauce

An onion

A small piece of ginger

Garlic 4 cloves

A can of beer

Zanthoxylum bungeanum and Illicium verum are appropriate.

The practice of exclusive squid with tomato sauce (canned tomato fish)?

Get the materials ready. Everything you need is here.

Wash Spanish mackerel and cut off the head and tail. Cut the fish into1~ 2cm pieces, add onion, ginger, cooking wine, a little salt and water, and marinate for 30min.

Chopped onion, ginger and garlic

Wash tomatoes and cut into pieces.

Heat the oil in a hot pot, and fry the salted Spanish mackerel in the pot until it is half cooked and slightly yellow.

Put the fried Spanish mackerel in a pressure cooker.

Add oil to the hot pot, saute shallots, ginger and garlic, and add pepper aniseed.

Add tomato pieces

After the tomatoes are fried and rusted, add ketchup and appropriate amount of sugar according to your own taste.

Add the fried tomato sauce to the pressure cooker, and add tomatoes, soybeans and beer. A can of beer almost drowned Spanish mackerel.

Add some salt, soy sauce and cooking wine and cover. Ordinary pressure cooker takes about 30 minutes, and electric pressure cooker takes 40~50 minutes, which is generally the gear of beef tendon.

You can eat it after cooking, and it will become a real canned fish after cooling. If the pressure is enough, fishbones can also be eaten.