1. Thaw the dragon fish and slice it, add a little salt and lemon juice to mix well, then add half an egg white to mix well, then add two spoons of corn flour to mix well, then add a little bit of cooking oil and set aside to marinate
2. Cross the tomatoes and blanch them with boiling water, put them in cold water, tear off the skin, and cut into pieces
3. Boil water in the pot, put the fish in the pot and blanch it until the fish is white and about six to seven times cooked. Take it out and set aside.
4. Put oil in the wok, put 30 grams of butter and ginger to fry until fragrant
5. Add tomatoes and stir-fry until the tomatoes become soft and juice, add an appropriate amount of tomato sauce and continue to stir-fry, then add an appropriate amount of water, and put the fish after boiling
6. Start seasoning, add a little salt and sugar, add a few slices of lemon, then add water starch to thicken the soup, wait until the soup is thick and ready to be out of the pot
7. Finally, deep-fry some sesame oil and pour it on the fish
Tips:Lemon can remove the fishiness and soften the fish. Combine butter and cooking oil to create a rich flavor. If the fish wants to be tender and juicy, the blanching time is the key!
