Materials? Four herring, 250g tomato sauce, 60g sugar, a little flour, salt, monosodium glutamate, cooking wine, onion, ginger, star anise and soybean oil.

The practice of "canned taste" of herring in tomato sauce?

1, wash herring, cut it short, and coat it with flour for later use.

2. Put the soybean oil in a non-stick pan and fry the herring on both sides until golden.

3. Put the fried herring in the pressure cooker.

4. Stir-fry the tomato sauce with the remaining oil of fried fish, then add the onion, ginger and star anise sugar, add the salt monosodium glutamate, pour the cooking wine, stir-fry it a little, add hot water, and boil it until it can pass the herring.

5. Pour the freshly boiled soup directly into the pressure cooker, aerate the pressure cooker, and cook for 25 minutes on low heat.

6. When there is no pressure in the pressure cooker, open it, serve it, and eat it, sweet and sour fish with tomato sauce.