1. Method: 1. Spread salt on the inside and outside of the fish, fill the belly with green onion leaves and ginger slices, and submerge it for half an hour; 2. Plan the fish belly, remove the fish bones, and flatten the fish meat. Cut each side into several strips, and cut off the back of the middle ridge. ; Pour two teaspoons of rice wine, a few drops of sesame oil, two drops of rice vinegar, add half a cup of water, and put it on the plate.
2. 3. Big fire, 10 minutes. Add tomato sauce, sugar, light soy sauce, cornstarch, rice wine, and salt to the fish juice from the steamed fish to make the juice; 4. Pour the cooked juice evenly on the steamed fish.
3. 5. If you sprinkle some green and red peppers on the surface of the fish, it will look better. .
Tips:After killing the fish, wash it off, coat it with salt and other seasonings, green onions, and a little rice wine. Put it on the pot and steam it for about 20 minutes. Turn off the heat and wait for 5 minutes to cook. After the pan is out, boil some salad oil and pour it on the fish
