Sweet and Sour Fish Fillet
1.
The pangasius is thawed. A whole piece is very long, so I cut it in the middle so that I can put it on a plate and thaw it.
2.
Cut into strips.
3.
Add some salt.
4.
Beat in an egg.
5.
Grab evenly.
6.
The starch is weighed well.
7.
Pour the starch in.
8.
Grab evenly.
9.
Pour oil in a clean, water-free pan, wait until the temperature of the oil is high, and then put the fish fillets in for frying. I took a small piece of fish fillet and threw it in to test the oil temperature. There were a lot of bubbles around it, indicating that the oil temperature was enough.
10.
Start to fry.
11.
Flip constantly.
12.
Clip it all out. Soak up the oil with kitchen paper towels.
13.
When the oil temperature rises, re-explode. The fish fillet that is fried for the first time is soft and will become crispy after re-frying.
14.
The golden ones are golden, all are clipped out and set aside.
15.
Pour some oil in the pan, pour in the tomato sauce and stir fry evenly.
16.
When the ketchup is cooked, it thickens quickly. When the ketchup is boiling, pour the ketchup.
17.
Bring to a boil on low heat.
18.
Pour the fish fillet in.
19.
Sliding (fried the fish fillet for fear that it will loosen up, so use the skill of the pan and the shovel to gently cover the fish fillet with the sweet and sour sauce).
20.
Serve, sprinkle black sesame seeds. perfect. Eat very much, think about it, it's delicious, beautiful, and nutritious, who doesn't love it.
Tips:
To re-fry, the fish fillet is crispy.
