Bass in Tomato Sauce──private Cuisine in Yuer Kitchen

Bass in Tomato Sauce──private Cuisine in Yuer Kitchen

1. The messenger of spring-sea bass in tomato sauce.

2. Ingredients preparation: Main ingredient: a fresh freshwater sea bass;

3. Ingredients: tomato sauce, cooking wine, corn starch, sugar, cucumber, white vinegar, salt, water, vegetable oil.

4. Food pretreatment: clean the fish, cut the fish from the back, and take out the fish bones and the fish bones;

5. Divide the fish into four connected pieces;

6. The two side pieces were cut into long strips, and the middle two pieces were cut into flower knives.

7. Food material processing: add proper amount of salt and cooking wine to marinate the processed fish; (marinating time is 15 minutes)

8. Add appropriate amount of water to corn starch to make water starch in a liquid state for later use;

9. Pour water starch on the fish meat;

10. Pick up the fish meat and let the excess water starch drain away;

11. Put the fish in the shape of a swallow for later use.

12. Method: Put the fish meat in a colander;

13. When the oil in the pot is 70% hot, add the fish and fry until golden brown and remove;

14. Model the swallow on a plate for later use, cut a little cucumber shreds for embellishment;

15. Put a little oil in the wok, add tomato sauce and stir well, add a little white vinegar, sugar, water, salt, water starch, and finally add the light oil.

16. Pour the ready-made tomato juice on the fish and complete the "Envoy of Spring-Perch in Tomato Sauce".

17. Prosperous and prosperous.

18. The meat is fresh and tender, sweet and sour and refreshing.

19. The messenger of spring brings us the vitality of spring and allows us to enjoy the breath of spring.