Cobfish in Tomato Sauce
1.
The fresh grass carp is slaughtered, the scales and internal organs are removed, the head and tail are removed, and the middle part is retained. The blade is cut under the spine. This dish uses only half of it. Remove the main spines and use a cutting knife (cut to 4/5 of the fish).
2.
Sprinkle salt, cooking wine, and chicken essence evenly on the noodles and let marinate for 5 minutes. Evenly touch the dry starch into the surface of the flower knife.
3.
From the pan, pour about 500ml peanut oil, wait for 6 to 70% heat, add the fish (with the knife side up), fry on medium heat until the fish is curled into a stick shape and the surface is golden yellow.
4.
Here is a photo of the semi-finished product.
5.
Adjust tomato sauce: Wash the tomatoes, peel them, and cut into small cubes.
6.
Pour a little oil into the pot, wait for 50 to 60% heat, add the diced tomatoes, and stir fry continuously. When the tomatoes are soft and rotten out on medium heat, add a little white vinegar and 2 tablespoons of sugar, and continue to simmer until the soup becomes thick. Just thick. This process can also be replaced by tomato sauce.
7.
Pour the boiled tomato sauce on the fish while it is hot, and this dish is ready.
