Red Snapper in Tomato Sauce
1.
Thaw and dry the red snapper in advance.
2.
Cut appropriate amount of green onions and ginger for later use.
3.
Soak the fish cubes with salt, cooking wine, black pepper, white pepper, thirteen chives, green onions, and ginger for half an hour.
4.
Use tomato sauce, cooking wine, vinegar, light soy sauce, salt, and water to make a juice for later use.
5.
Use tomato sauce, vinegar, light soy sauce, salt, and cooking wine to make a juice for later use.
6.
Wash and dice green peppers, stir-fry a few times and serve.
7.
Pour an appropriate amount of oil into the pot and add the fish cubes.
8.
After two or three minutes, one side will be cooked, and then fry the other side.
9.
Put all the fried fish pieces on the plate.
10.
Use another wok without adding oil, add the fish cubes, and pour the adjusted juice.
11.
After simmering for a few minutes, add diced green peppers.
12.
Stir fry a few times and get out of the pot.
13.
The red snapper in tomato sauce is quite delicious with rice.
Tips:
1. Tomato sauce is sweet and sour. If you don't want to eat too sweet, you don't need to put sugar. If you are using sugar-free ketchup, add sugar in moderation.
2. If the fish is too late to thaw at room temperature, a microwave oven can also be used. Defrost it for 3-5 minutes, take it out and turn it over, and it's basically fine for another 3 minutes. If the time is too long, some parts of the fish will be cooked.
