Canned fish is a delicious memory of many people in their childhood. At that time, there was a shortage of supplies, especially in the Inland areas. It was impossible to eat seafood. Therefore, canned fish with a long shelf life has become a delicious food for many people to relieve their appetite for seafood.

 

The most classic canned fish is probably spicy anchovies or cowpea. But compared with these two classics, I prefer canned fish with eggplant juice, which has a sweet and sour taste and can eat several bowls of rice.

 

So today, this sardine can is used to nostalgia. Although it tastes a little worse than the memory of childhood, it is also the closest memory to the delicious childhood greedy mouth.

 

 

 

Quantity: 2 persons

 

Time: 1 hour

 

Materials: sardines, 40 grams of tomato sauce, 15 grams of chili sauce, 5 grams of peanut oil, 15 grams of clear water, 10 grams of soy sauce, 8 grams of cooking wine, 6 grams of oyster sauce, 3 grams of vinegar, 12 grams of sugar, a little salt, 40 grams of water, and onion 1/3.

 

 

 

1, sardines clean.

 

 

 

2. Remove head and viscera

 

 

 

3, put the sardines into the oil pan and fry them. If you have an air frying pan at home, you can also coat the fish with a thin layer of oil and bake it at 200 degrees for about 15 minutes.

 

 

 

4. This fish is fried in a frying pan, which saves more oil than fried fish.

 

 

 

5. Pour tomato juice, chili sauce, peanut oil into a bowl, and a spoonful of water.

 

 

 

6. Mix well and reserve the sweet and sour sauce.

 

 

 

7. Stir-fry onion sauce by mixing raw extract, cooking wine, sugar, vinegar and oyster oil with water.

 

 

 

8. Cut onions into shreds or dices and fry them in a pan with hot oil until fragrant.

 

 

 

9. Pour in the sauce just prepared and boil until it boils. Turn off the fire.

 

 

 

10. Deep fried sardines should be placed in pressure cookers or pressure cookers.

 

 

 

11. Sprinkle onion sauce first, then sweet and sour sauce.

 

 

 

12. If the sauce has not passed the surface of the fish, add a little water. Choose the chop pattern and simmer for about 20 minutes.

 

 

 

13, high pressure stewed sardines have been tasty, and after the heat is not hot, even the fish belt soup stored in a sealed container, just like sardines canned.

 

 

 

 

1, sardines can also be replaced with mackerel or yellow croaker. Big fish is cut, small fish is whole.

 

2. The sauce can be adjusted according to its own taste.

 

3. If there is no pressure cooker or pressure cooker, go to the pot to cook, but it takes longer to cook.