Fish Fillet in Tomato Sauce
1.
Prepare the ingredients, take out the fish's internal organs and wash them. I forgot to take cucumber and ham, please make up for it. Of course it can be omitted.
2.
Cut the perch to the end and the body into sections
3.
Stand the fish upright, slice the fish on both sides along the fish bones, and cut them into fish pieces of moderate size. Don't throw away leftovers
4.
Put the fish pieces and leftovers into the pots separately
5.
Add scallion, ginger, black pepper, five-spice powder, steamed fish oil, taste very fresh, salt, stir well, and marinate for 20 minutes.
6.
Add an appropriate amount of starch to two eggs and mix well
7.
Sizing the fish pieces evenly
8.
Hot oil in the pot
9.
70% to 80% heat is to add fish pieces and deep fry until golden and cooked thoroughly.
10.
Fish head and fish tail leftovers are evenly sizing
11.
Fish head and fish tail fried until set
12.
Add the leftovers and fry until golden and ripe
13.
Scoop out the leftovers and put them on the plate separately
14.
Put the fish head and fish tail into the fried fish plate
15.
Tomato sauce, sugar, salt, steamed fish oil, taste very fresh, add water and starch and mix well,
16.
Leave the bottom oil in the pot to heat up
17.
Add ham and stir fry
18.
Add the diced cucumber and stir fry
19.
Pour in the adjusted tomato sauce and cook until thick and turn off the heat
20.
Pour the cooked tomato sauce into the fish plate and the leftover plate respectively
21.
Finished product