1. Save half of the fish fillets for dinner the day before and put them in the refrigerator until the next morning.
2. The fish fillets are evenly coated with cornstarch, which is cornstarch.
3. Heat the oil in the pot to 60 to 70% hot, and fry the fish fillets.
4. Scoop up the fried fish fillets and place them on a plate for later use.
5. Put two tablespoons of white vinegar, two tablespoons of sugar, and three tablespoons of tomato sauce in the pot to boil bubbles, and then pour in water to thicken the starch.
6. Pour the fried fish fillets into the pan and stir fry until the fish fillets are evenly coated with tomato juice.
Tips:1. The method of fillet fish is described in detail in the previous log.
2. The fish fillets are marinated the day before, and the freshness is not discounted at all in the refrigerator overnight.
3. Marinate the fish fillets, add salt, starch, cooking wine and an egg white.
4. I use grass carp, which is economical and affordable. The slices are very thin. It is not afraid of getting stuck. Of course, you can also use sea bass or mandarin fish.
