1. Ingredients: grass carp cubes, sugar, tomato sauce, chopped green onion, chopped ginger, chopped garlic
2. Clean the grass carp, then use a knife to cut into thin or thick strips, marinate with cooking wine for 10 minutes for later use; then heat up the oil, and when the oil temperature reaches 70% hot, put the fish pieces into the pot one by one;
3. When the fish pieces are fried until golden on both sides, they can be put on the plate for later use;
4. Save the base oil, add the scallion, ginger, garlic and stir fry to get the aroma, then add the cooking wine, light soy sauce, sugar, tomato sauce, vinegar and appropriate amount of water. Bring to a boil on medium and low heat until the soup thickens;
5. Add the fish cubes that have been fried in advance, and quickly stir-fry until the soup is evenly wrapped on the fish cubes.
Tips:1. When frying the fish pieces, you must put them one by one, and fry them on a low fire. The oil temperature should not be too hot, otherwise it will be easy to fry;
2. Be sure to stir fry quickly when adding the fried fish cubes to prevent the fish from being scattered and not forming.
