Grouper in Tomato Sauce

Name: Grouper in Tomato Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Grouper; Some Vegetable oil; Some salt; Some Cooking Wine; Some shallot; Some Spicy; Some ketchup; Some Chicken Essence; Some Sugar; Some Flavor fresh; Some ginger

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Meals with tomato sauce have always been the most popular in my family, especially my husband likes to eat them the most. Every time we make soup, rice and noodles, we always ask for more tomato sauce to increase the umami, sour, and colorful taste. Have an appetite. So this time I made grouper specially with tomato sauce my husband likes, which is not only bright in color, but also delicious.

Grouper is rich in nutrients, tender and white, similar to chicken, known as "sea chicken", has the function of nourishing blood and qi, invigorating the spleen, nourishing yin and invigorating deficiency. Grouper is equipped with dimethyl sulfone (MSM) and astaxanthin Yes, that's why it has the title of "the fish of beauty and skin care". "

Grouper in Tomato Sauce

1. Ingredients: grouper, tomato sauce, ginger, garlic, chives, coriander, cooking wine, salt-flavored fresh vegetable oil, white sugar, spicy skin

2. Clean the grouper, cut the fish with a knife, and marinate it for a while

3. Garlic slices, ginger slices, chives, chives and spicy peels, washed and minced

4. Turn over and continue to fry until golden brown on both sides

5. Turn over and continue to fry until golden brown on both sides

6. Leave the bottom oil in the pot, add spicy peel ginger slices and chives garlic slices and stir fry to create a fragrance

7. Pour the tomato sauce and stir fry

8. Add appropriate amount of water

9. Join fish

10. Add a little cooking wine, taste-grade fresh salt and sugar, and cook on low heat for about 10 minutes until the fish tastes good, then turn to high heat to collect the juice and out of the pot. Put it on a plate and sprinkle with coriander.

Tips:
The frying fish will burn in a certain pot, so add more oil

The fried side of the fish is hard to turn it over so that the fish is not broken