How to cook canned fish

Disease comes silently, and it is very likely caused by us always eating indiscriminately outside. We should take this as a lesson. The following is an introduction to canned fish, and we will cook it ourselves in the future.

1. Wash the small crucian carp and set aside;

2. Wash the onion, ginger, garlic, and dried chili (if you don’t like spicy food, you can omit the dried chili) and set aside;

3. Shred the green onion, shred the dried chili, and mince the ginger and garlic; (I’m not very good at cutting, so I’m sorry for making you laugh, haha!)

4. Fry the fish: Put a proper amount of oil in the pan (add more oil when frying fish), put the fish in one by one after the oil is 100% hot, fry the fish until both sides are golden brown, set aside and pour out the excess oil;

5. Add a proper amount of oil to the pot. When the oil is 60% hot, add chopped green onion, shredded dried chili, minced ginger, and minced garlic. After sautéing, add the fried fish. Add cooking wine, sugar, soy sauce, balsamic vinegar, and salt in turn. Add half a bowl of water, stir gently with a spatula to evenly add the seasonings, and cook until the fish is well-seasoned.

6. Pour the fish cooked in the wok into the pressure cooker;

7. Use a spatula to flatten the fish and cover the pot; (If the soup is less at this time, you can add half a bowl of water. Control the amount of water according to the actual situation. If the soup is sufficient, no water is needed)

8. Heat the pressure cooker over high heat until steam starts to rise, then turn to low heat and continue cooking for 10 minutes;

9. The canned fish is fresh, juicy and has soft bones!

Maybe you haven’t eaten canned fish before, and you don’t know how to cook it. But I believe you have been moved after reading the introduction above. Believe in your own heart and follow your heart to learn how to cook this dish. You should know that the sense of accomplishment and joy you get after making it is really delightful.