Note: mackerel is a kind of sea fish, itself contains oil large, thorny flavor, the most suitable for making ketchup pull.
Ingredients: tomato salsa (not with tomato sauce a bag also into, but not as good as this flavor), tomatoes two, onion, ginger and garlic (can not be too little, fish more), a bottle of beer, pepper, dashi, salt, sugar, soy sauce, Korean boxed hot sauce (these two do not have it is also good).
Practice: mackerel cleaned and cut into sections and drained, tomatoes cut into small pieces, ginger patted flat, scallions cut into sections, garlic sliced.
Light the fire frying pan on, wipe the pan with ginger (anti-fish sticking to the pan), put the oil, when hot, put the big spices, peppercorns cooking out of the flavor, put the mackerel segments, onion, ginger and garlic, a quarter of a bottle of beer (fish more, to prevent the paste pot), tomatoes, tomato salsa (a bag of tomato sauce so much) stir-fry for a while, and then poured in the rest of the beer, sugar, salt, old soy sauce (color), sesame seeds, Chosun Hot Sauce. Open the pot, adjust the taste, even fish with soup poured into the pressure cooker, cover the lid, cover the valve, large fire venting for two or three minutes and then change to a small fire, simmer for half an hour, in the middle of the smell will smell the fragrance wafting out (my son said it was the taste of crabs, Xisi). Waiting for the pressure cooker to cool no longer deflate, open the lid, a pot of color and flavor of the tomato sauce mackerel is ready, even the thorns are crispy, delicious and nutritious, very suitable for the children to eat, the rest of the fish soup is also very tasty, oh, my son to use it to mix the rice, dipped in steamed buns to eat.
Points: First, the beer must be enough, too little to add a little more into the fish, to be no more than the fish, otherwise, the pressure cooker work long time, it will paste the pot, and the top of the fish spines did not crisp. Second, the time must have half an hour, there are times I was in a hurry, time is not enough half an hour, the results of the spines are not crisp, not addictive to eat. Third, the salt must be moderate, not too much, or it will be salty, affecting health