1. Wash the spineless sea bream fillets.
2. After slicing, add salt and pepper to taste.
3. Add a teaspoon of dry starch and mix well. This is conducive to shaping and water retention.
4. Put a little oil in the pan, add the fish fillets and start frying.
5. Fry both sides until golden and serve.
6. Use the oil in the bottom of the pot to fry the tomato sauce. Add two spoons of rice wine.
7. After sautéing, add onions and stir fry to get a taste.
8. Add a tablespoon of boiling water, then add one slice, boil on high heat and turn to low heat until the juice is collected.
9. Boil the heart of rapeseed in boiling water.
10. Put it into the dish and surround it with the heart of the cabbage.
Tips:If you don’t have a fishing flake, you can use other fish flakes. But choose thornless ones, which are convenient to eat.
