Herring in tomato sauce
By MonteRitchie
Ingredients: ketchup,tomato sauce,chicken essence,beer,tomatoes,herring,white sugar,cooking wine,onion,Jiang,garlic,octagonal,peppercorns,salt
Recipe Recommendations
- herring art. 5
- tomatoes of 2
- onion a little
- Jiang a little
- garlic 1 head
- octagonal 1 capsule
- peppercorns 1 small
- white sugar 1 tablespoon
- cooking wine 2 tablespoons
- beer a bottle
- ketchup 2 bags
- tomato sauce 3 tablespoons
- salt a little
- chicken essence a little
- sweet and sour
- burn
- three-quarters of an hour
- simple
Steps for Herring in tomato sauce
1
Prepare seasoning
2
Remove the herring from the head to the tail. Because the fish I bought was bigger, I cut it into sections. Wash and control water
3
Cut green onions, ginger and garlic for later use. Just pat the garlic.
4
Wash the tomatoes and cut them into dices. Standby.
5
Remove the pan and pour in a little oil
6
After the oil is heated, add the herring section and fry. It doesn't take too long, just fry it for a while.
7
After the fish sections are completely fried, start another pot. Pour in a little oil, heat again, add star anise and pepper grains.
8
Pour in the green onions, ginger and garlic. Stir fry until fragrant.
9
Pour in the fried fish slices. Stir fry for a while. But be sure to be gentle, otherwise the fish will scatter.
10
Pour in a little beer first, not too much. Just to not stick to the pan.
11
Pour in the cooking wine.
12
Pour in the ketchup.
13
Pour in the tomato sauce.
14
Pour in the chopped diced tomatoes.
15
Pour in white sugar, salt, and chicken essence. Because you need to use a pressure cooker to press the herring, you can't boil it halfway, so add salt and chicken essence in advance.
16
Pour the remaining beer into the pan and pass the fish.
17
After boiling, simmer for a while. About 10 minutes.
18
Pour the soup and fish from the frying pan into the pressure cooker. After applying air, tighten the valve and hold it for 30 minutes to turn off the fire.Herring in tomato sauce Make Tips
You can also not fry first, because I use an iron pot at home, and when frying fish, it sticks to the pan.