Rice with Fish Cubes in Tomato Sauce
1.
Wash the rice and add water at a ratio of 1:1.2, and steam it in a basket for 25 minutes.
2.
The meat of the catfish is cut into small pieces. There are no thorns in the fish part of the slice.
3.
Mix a spoonful of starch and a spoonful of flour into a paste.
4.
Marinate the fish pieces with salt, pepper, and light soy sauce for five minutes, then batter.
5.
Fry 50% of the heat in the oil and fry until golden brown and remove for later use.
6.
Scrap off the old skin of the asparagus roots.
7.
Blanch the asparagus and a few slices of carrots and set aside.
8.
Put a little oil in a wok and sauté the onions, peeled diced tomatoes, add salt, sugar, and pepper to fry until soft.
9.
Add a bowl of clear chicken broth, cook until thick, then add tomato sauce to mix.
10.
Finally, add the fish cubes and cook until soft.
11.
Add the diced asparagus to the pot after the broth is thick.
12.
Put the whole rice into the plate, and cover the cooked fish on the rice.
Tips:
My baby is 5 years old. If you are too young, you should pay attention to the seasoning.