Rice with Fish Cubes in Tomato Sauce
1.
After washing, add water at a ratio of 1:1.2.
2.
Steam in the basket for 25 minutes and steam for later use.
3.
The meat of the catfish is cut into small pieces. There are no thorns in the fish part of the slice.
4.
One spoonful of starch and one spoonful of flour are mixed into a paste
5.
Marinate the fish pieces with salt, pepper and light soy sauce for five minutes.
6.
Flour and cornstarch are mixed into a paste at a ratio of one to one.
7.
After the fish pieces are battered, they are 50% hot, and deep fry in the oil until golden brown and remove them for later use.
8.
Blanch the asparagus and a few slices of carrots and set aside.
9.
Put a little oil in a wok and sauté the onions, peeled diced tomatoes, add salt, sugar, and pepper to fry until soft.
10.
Add a bowl of clear chicken broth, cook until thick, then add tomato sauce to mix.
11.
Finally, add the fish cubes and cook until soft.
12.
The soup is boiled until thick, then add the diced asparagus out of the pot
13.
Put the whole rice into the plate, and cover the cooked fish on the rice. "Renliang prefers germ rice, a good partner for a healthy diet"
Tips:
Ruanliang prefers germ rice to not have high water absorption, so don't add too much water. Just add water in a ratio of 1:1.2.