Accessories of canned fish: pepper, star anise, sugar, soy sauce, oil consumption, salt, chicken essence, salad oil and ginger.

After cleaning the fish first, it is not necessary to marinate the fish in advance. Pour more salad oil into the pot, cut the washed skinned fish into sections and fry them into golden yellow, and then put them out for later use. Then take a wok again, pour a little salad oil, add white sugar and soy sauce into the pot, and stir-fry the brown color.

There must be a small fire here, then slowly put the fried fish in the pot, gently turn it over so as not to break it, then gently stir it for a few times, then add the right amount of water, salt, chicken essence and oil-consuming seasonings.

Prepare a pressure cooker, put the soup and fish in the wok into the pressure cooker, then add a piece of ginger and an octagonal, and press it at high pressure for about 20 ~ 30 minutes.

Then deflate and open the air valve of the pressure cooker. If there is a lot of soup in the pressure cooker, you can put it back in the wok to collect the soup. Then the delicious canned fish is ready and can be eaten directly. It is delicious.