1. Thaw the Long Li fish fillet, wash, and cut into pea-sized cubes
2. Add salt
3. Add pepper and cooking wine
4. Add the green onion and ginger water, and beat the fish in one direction with your hands until the fish is strong and the green onion and ginger water is completely absorbed
5. Add two tablespoons of starch
6. Heat the oil pan, squeeze the fish meat into balls and put it into the oil pan
7. Fry on medium and small fire until the balls are floating and the surface is slightly yellow. Remove them. If you like the texture of the outer coke and tender inside, you can remove them after the oil temperature rises before adding the balls and re-fry them again.
8. Add a little water to the tomato sauce, add a tablespoon of sugar, and a little salt
9. Add white vinegar
10. From the frying pan, add the chopped green onion, ginger, garlic, and fry for a fragrance
11. Add the quick-frozen and thawed peas, corn kernels, and diced carrots, and stir-fry
12. Medium heat, pour the tomato sauce
13. Bring to a boil for 1 minute, pour in water starch
14. Boil until the soup is thick, pour in the fishballs and quickly stir-fry until the balls are covered with the soup, and out of the pot
Tips:The fish meat does not need to be mashed and minced into minced meat. It only needs to be cut into small pieces, which saves trouble and retains some taste.
