The squid fish was originally a time-honored dish and usually took several hours to make. It takes more time to switch to a pressure cooker. It doesn't take too long to make the perfect taste of the rotten meat and the fragrant flavor. The squid is accompanied by soybeans with high plant protein content, and the animal and vegetable proteins complement each other, making the dish more nutritious. Soybeans are soft and smashed, and small yellow croakers can be swallowed even with bones. Whether it is the elderly or children, you can enjoy it with confidence. In terms of seasoning, ketchup and sweet noodles are used instead of soy sauce, which makes the dish more red and bright, with a rich sauce and flavor similar to canned fish. It is very good for rice and wine. . .
Soybeans were soaked one night in advance.rThe small yellow croaker goes to the head, goes to the scales, goes to the internal organs, washes and drains the water. Heat the pan, pour the oil to 70% heat, and fry the small yellow croaker to the golden pan to remove the oil for later use.
Put a little base oil in the pressure wok and put it into the star anise, ginger, onion, and garlic.rAdd ketchup, sweet noodle sauce, stir-fry, add rice wine, balsamic vinegar, add sugar, a little salt and boiled water to boil, pour the previously soaked soy beans into the pot.
Put the fried fish code on top and add water to submerge all the fish. Cover the lid of the high-pressure wok, turn it to a small fire after steaming, and simmer for about 30 minutes.
Sautéed pork with crispy meat and thick soy sauce, delicious on the table -