Black carp in tomato sauce(qie zhi qing yu )

Black carp in tomato sauce

Introduction:

Production steps:

Step 1: prepare the seasoning

Step 2: remove the head and tail of the black carp. Because the fish I bought is bigger, I cut it into sections. Wash and control the water`

Step 3: cut onion, ginger and garlic and set aside. Just pat the garlic

Step 4: wash the tomato and cut it into small cubes

Step 5: get out of the pan and pour in a little oil

Step 6: after the oil is hot, put in the herring section and fry it. It doesn't take too long, just fry it for a while`

Step 7: after the whole fish section is fried, start another pot. Pour in a little oil, heat it again, and then add star anise and pepper

Step 8: pour in onion, ginger and garlic. Stir fry until fragrant

Step 9: pour in the fried fish. Stir fry for a while. But be careful, or the fish will scatter

Step 10: pour a little beer first, not too much. Just to avoid sticking to the pot

Step 11: pour in the cooking wine

Step 12: pour in the ketchup

Step 13: pour in the tomato sauce

Step 14: pour in diced tomatoes

Step 15: pour in sugar, salt and chicken essence. Because you need to press the herring with a pressure cooker, you can't open the pot halfway, so put in salt and chicken essence in advance

Step 16: pour the rest of the beer into the pot without fish

Step 17: bring to a boil and simmer for about 10 minutes

Step 18: pour the soup and fish in the frying pan into the pressure cooker. Turn off the fire after 30 minutes

Materials required:

Black carp: 5

Tomatoes: 2

Shallot: a little

Jiang: a little

Garlic: 1 head

Star anise: 1 capsule

Chinese prickly ash: 1 handful

Sugar: 1 tbsp

Cooking wine: 2 tbsp

Beer: one bottle

Ketchup: 2 bags

Tomato sauce: 3 tbsp

Salt: a little

Chicken essence: a little

Note: you can also fry fish without frying, because I use iron pot

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Qie Zhi Qing Yu