1. The required materials are shown in the figure
2. The fish is boneless, the fish meat is cut with a knife, and the rain tail must be saved! Put the flower knife into the cooking wine and salt and marinate for 5 minutes, lift the fish body into the cornstarch and evenly cover the cornstarch
3. Heat the pan into the oil
4. Lift the fish tail and fry it in the pan~
5. Deep fry until golden, fish out and then fry the fish head
6. Fried fish
7. Leave the bottom oil in the pot, add ginger, shallot and garlic, sauté fragrant, add Qingshuihe tomato sauce
8. Add peas, sugar and water soy flour to thicken the pot
9. Serve it! I didn’t slaughter the head of this fish today
10. Serve it! I didn’t kill the head of this fish today!
11. The color is still good
12. The peas are only used for color matching, and can also be used with other color dishes
Tips:If the fish is thin, the angle of the knife will be larger and the flower length will look good.
