Braised Fish in Tomato Sauce
1.
Cut the grass carp into cubes, add vinegar and cooking wine, salt it for 15 minutes and then remove the blood with water. After washing, add the above seasoning and marinate for 10 minutes.
2.
Two to three pieces are fried together. Don't fry them all at once. They tend to stick to the pot and have a much worse texture. It's a bit time-consuming.
3.
Put the oil first, put the ginger and garlic into the pot, add the sour chili, stir fry until the aroma, add tomato slices, bean paste, oyster sauce, tomato sauce in turn, fry the juice until it becomes viscous, turn off the heat, and put it in the fry. Of fish pieces. Glue the sauce to each piece of fish and pour water along the side of the pan. Do not pour water directly on the fish pieces with the sauce, do not stir the fish pieces with a spatula, wait until the water is boiled, before collecting the juice, add the garlic sprouts and green pepper rings, and finally add the pepper oil, pepper, and chopped green onion . Get the pot.
4.
Don't turn too much when out of the pan, the fish will loose.
Tips:
Suitable for North and South tastes, this dish is my method to take care of the changes in northern tastes. Because the wife and mother-in-law are from the north, she accidentally discovered that the braised fish made this way is more delicious.
