Boiled Fish Fillet in Tomato Sauce
1.
Remove the head of the grass carp, cut it in half, slice and remove the fish bones, and cut the fish into thin slices. This process is too bloody, don’t put the picture, you can ask the merchant to help cut it when you buy the fish. The fish heads and bones are marinated with cooking wine and a little salt. Make delicious
2.
Grab the fish fillets with egg white and starch, and hang the paste
3.
Lightly cross the tomatoes on the top and blanch them with boiling water for a few seconds
4.
Easily peel off the skin, discard the skin, and cut the peeled tomatoes into small dices of one centimeter square. Try to be as small as possible, not as big as possible.
5.
Peel lettuce and cut diagonally into sections
6.
Short erect
7.
Cut it into a diamond shape. This kind of knife method can be used to burn root vegetables. A simple dish immediately has a good appearance.
8.
Spread the cut lettuce on the bottom of the bowl. If it is other vegetables, cook it half-cooked, then spread it out and replace it with bean sprouts, tofu, kelp, radish, potatoes, etc. As long as your family likes to eat, lettuce is tender and tender. Food, any extra processing will ruin its nutrition and deliciousness, so Shengpu
9.
Heat oil in a pan, add diced tomatoes and fry well
10.
Stir fry the ginger slices, minced garlic, and a small amount of peppercorns to create a fragrance
11.
Add the right amount of water and boil
12.
Put the fish fillets in a colander and put them in the pot until they change color and then remove them. The colander of the editor seems to be a little smaller, and it has been leaked three times. It doesn’t matter if there is no colander. Just pour the fish fillets in for a few seconds and look slightly white. Take it out, put it aside in a clean container, and forget to take a picture in this step
13.
Pour the fish head and fish bones into the soup and cook it over high heat. It does not need to be simmered for a few minutes. At the same time, add some salt to taste
14.
Pour the soup with fish head and fish bones on the lettuce, and then spread the fish fillets
15.
Prepare peppers and dried red chilies to stir-fry the red oil. If you like spicy food, you can choose a little bit more spicy.
16.
Pour more oil, heat up the oil pan, then turn off the heat, and when the oil temperature is not so hot, pour the chili and pepper in it, not too early or too late. The chili will be dark early, and the red oil will come out late. Not coming
17.
Pour the oil and chili on the fish fillets
18.
Just sprinkle with chives and chopped coriander for a fragrant smell
