How to Make Cod Fish Canned Goods

In the scorching summer, one has no appetite.Thinking of making somebottled hairtail fish, both meat and bones are tender and flaky, with a fragrant aroma that wafts through the air. A large portion can be made at once and stored in the refrigerator for easy access, enhancing your meals and satisfying your appetite; my son even ate two bowls of rice.

Ingredients introduction

Main ingredients: hairtail fish (2 pounds)Auxiliary materials:Mature vinegar(five tablespoons)sugar(five tablespoons)soy sauce(two tablespoons)vegetable oil ( )salt ( ), green onion ( )ginger( ), star anise ( )dry red chili( )

Steps for making hairtail fish in a jar:

Prepare the ingredients and seasonings, including 2 pounds of hairtail fish, green onion, ginger, star anise, dried red chilies, mature vinegar, sugar, salt,

Wash the hairtail fish thoroughly and drain it. Season with five-spice powder.

Heat a large wok, add oil,deep-fry the fish segments until both sides are golden brown, then remove them. 2. In the remaining oil of the wok, sauté the green onion, ginger, and star anise.

3. Place the fish in a pressure cooker, pour the oil and seasonings from the wok into the pressure cooker with five tablespoons of sugar (tablespoon for eating), five tablespoons of mature vinegar, two tablespoons of soy sauce, and a little salt. Add water just enough to cover the fish.

4. Cook under pressure for thirty minutes after it comes to a boil.

5. Once the pressure cooker has cooled naturally, open it and simmer until the broth is reduced, then it's ready!

6.

A tip:

Mature vinegar should be used in abundance, with the ratio of sugar to vinegar being equal. I use a ratio of 5:5:2 for mature vinegar, sugar, and soy sauce. Afterward, remove the scallions; they will affect the appearance. Try to wash off the silvery layer on the fish skin to prevent it from being fishy!