Peony Fish Fillet
1.
First slaughter the grass carp clean, remove the head and tail, use the fish slices down, spread the fish meat on the chopping board, use a knife to slice the fish into one-yuan coin-thick slices, soak the fish slices with clean water to remove the fishy, squeeze out the water
2.
Cut the general green onion and ginger into green onion, ginger, minced wild pepper, lemon slices and add to the fish fillets, then add appropriate amount of salt to marinate for ten minutes
3.
Put the fish fillets on the chopping board, add dry starch, and use a rolling pin to beat them into evenly large slices
4.
Heat the peanut oil in the pot to 70% hot, add the knocked fish fillets to it and fry until the fish fillets are golden in color to remove the oil control, add the cut potato shreds to the oil and fry the golden color for later use
5.
Leave the bottom oil in the pot, add the remaining chopped green onions, ginger and garlic, and chop until fragrant. Then add tomato sauce to fry, then add appropriate amount of water, white vinegar, sugar, and salt to simmer, and use a tight leak to simmer. Salvage the green onion, ginger, and minced garlic, add wet starch to thicken the thick gorgon, and finally pour in an appropriate amount of hot peanut oil and mix evenly.
6.
Finally, put the fried fish fillets on the plate evenly according to the shape of the peony petals, and pour the boiled tomato juice on the fish fillets peony.
Tips:
1. The fillets must be evenly prepared, and each fillet must be connected with the skin. Remember to dip the knife on the sliced fish to make the slices more even;
2. In the process of tapping the fish fillet, be sure to tap it gently with a rolling pin, and tap it evenly along the fish skin. This is the key to the final formation of the fish fillet;
3. During the frying process of the fish fillet, it must be deep-fried until the water is squeezed out, so as to ensure the crispy texture of the fish fillet;
4. When making tomato juice, remember to salvage the onion, ginger and garlic, because this will affect the look and feel of the fish fillets and the preferences of the children.
