1. Prepare a piece of herring and wash it
2. Remove the large bones and breast bones of herring, then slice them, marinate them with green onion, ginger, cooking wine and salt
3. Then wrap it with cornstarch. It is best to wrap it and roll it down with a rolling pin to make the fish firmer and thinner. I didn’t use a beer bottle to roll the dough.
4. Then I fry it in a frying pan. This should be fine. In the end, I put it out in a flower shape. I tried a few more times. It was the first time I learned how to do it. After setting it for half an hour, the fish centered me. I put the heart of the tomato as the stamen
5. Finally, set up another oil pan, fry the tomato sauce, add some water, sugar, vinegar, and a little salt. Don’t put it if the amount of salt is too much when you marinate. The water starch is adjusted to the sauce and slowly poured over it. On the fish fillet, the drenched quick fillet will move, and finally put coriander leaves to decorate, safflower green leaves
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