1. Prepare pomfret, peas, corn
2. Sliced ginger
3. Remove the internal organs of the pomfret, cut the blade diagonally on the back, and wash it
4. Pour oil in a hot pan, add ginger slices, and stir fragrant
5. Add the pomfret, fry for about 1 minute, pour in the cooking wine and bring to a boil
6. Add appropriate amount of drinking water, a small amount of salt, cover the pot, bring to a boil on high heat, turn to medium heat for 15-18 minutes
7. In another empty pot, cook the peas and corn
8. Put the cooked pomfret out, put it on a plate, and set aside
9. Prepare tomato sauce and white pepper
10. In another oil pan, add a small amount of corn oil, add tomato sauce, peas, corn, add salt, chicken essence, pepper, and sugar to taste
11. Slowly cook on low heat and stir fry evenly
12. Pour the sauce evenly on the fish body, then
Tips:1. If the fish is not fishy, the internal organs must be cleaned and cleaned thoroughly;
2. Cooking wine with cooking wine does not need to cover the pot, it can emit a moderate amount of fishy smell;
3. Pomfret is easier to cook, basically 15 minutes is enough;
4. Pepper can also play a role in improving freshness and removing fishy;
5. Peas and corn must be blanched in advance;
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