Homemade ketchup cans
I have wanted to make canned fish in ketchup for a long time, and I finally have time. Everyone can try it. I made it and it worked well. It was super delicious! Affordable!
Recipe Recommendations
- Spanish mackerel appropriate amount
- ketchup appropriate amount
- pepper a little
- aniseed of 5
- Jiang 4 tablets
- oil a little
- water appropriate amount
- soy sauce 100g
- soy sauce 50g
- vinegar 100g
- sugar 100g
- MSG a little
- salt 20g
- cooking wine appropriate amount
Steps for Homemade ketchup cans
1
Clean the fish (fish can be herring or sardine), remove the head, tail and fins. In particular, remove the black membrane in the belly of the fish. Apply salt. Apply it inside and out. Pour in the cooking wine. Add spring onions and ginger and marinate for a while. If you have enough time, you can marinate it longer. Cooking wine and ginger can try to eliminate the fishy smell of fish.
2
Put oil in a wok, heat the fish with the oil, fry on both sides until golden brown, remove and place in a pressure cooker. Note: Heat the pan. Wipe the pan with ginger before frying the fish. It can prevent soiling. Be careful of the heat.
3
Put oil in a frying pan and bring to a boil. Add pepper. Fry the ingredients. Add ketchup. Soy sauce. Light soy sauce. Sugar. MSG. Salt. Cooking wine. Vinegar. Jiang. Add water and bring to a boil. Pour into a pressure cooker. The water must pass the fish.
4
Cover pressure cooker. Plug it in. Raise your breath. 60 minutes of boredom. I use an electric pressure cooker! If it is an ordinary pressure cooker, it will take about 40 minutes! After cooling naturally, let it cool and place it in an airtight container. {You can brush clean the bottles of canned fruits you have eaten before and control the water to hold fish}. It is better to eat them after refrigerated in the refrigerator.