Tomato Dragon Fish
1.
Cut the dragon fish into pieces, mix well with 5 slices of ginger, 5 grams of cooking wine, 10 grams of starch, and a little pepper.
2.
Insert the butterfly stick in the mixing bowl, add 15 grams of oil, 5 grams of garlic (free), 2 diced tomatoes, set 5 minutes/temperature V range/reverse spoon to cook
3.
Add 15 grams of tomato sauce, 400 grams of water, and marinated Long Li fish to the mixing bowl, set 10 minutes / temperature 100 ℃ / reverse the spoon to cook
4.
Before starting the pot, add a little salt to taste according to personal preference. I like light and less salt, but I didn’t add it.