How to Make Tomato Braised Soft Fish

Ingredients:Bream 2 pounds
Seasonings:Tomato sauce, dried chilies,lettuce,vinegar, sugar, salt, cooking wine,soy sauce, green onion,ginger, garlic
Cooking method:
1. Remove the fins, tail, and gill teeth of the bream, then place it evenly in a pressure cooker;
2. In a pan, add a little oil, pour in the tomato sauce and stir until fragrant, then add vinegar, cooking wine, soy sauce,sugar, salt, followed by adding scallion pieces, ginger slices, garlic slices, cook to form a red oil sauce before turning off the heat;
3. Pour the cooked sauce into the pressure cooker, making sure it covers the fish entirely;
4. Cover the pressure cooker and place on the stove; after boiling, put on the pressure valve and simmer for 30 minutes then turn off the heat to cool down;
5. Once fully cooled, remove the fish from the pressure cooker and place it on a lettuce leaf.
Cooking tips:
1. Use more vinegar in this dish to ensure the bream is tender when cooked;
2. Do not add too much sauce in the pressure cooker; just enough to cover the fish, otherwise slow cooking may be required for reduction;
3. To avoid breaking the fish, let it cool before handling; using tongs or a fork can easily break the fish while hot;
4. This dish should be cooked in a pressure cooker as the high pressure allows quick softening of bones and flesh.
Additional tips:
This dish is usually made with small bream. Since this dish results in very flavorful fish with tender bones, it's recommended to use fish with many bones that are easily absorbent. Small bream about 5 inches long are ideal. Avoid using sea bass which has a strong smell and large carp.Dried yellow croaker sea bass has a strong smell, carp