Tomato Fish

Name: Tomato Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 450g carp; 100g tomato; 50g Pork filling; 8g oil; 2g salt; 3g Vinegar; 6g Soy sauce; 5g shallot; 6g Cooking Wine; 1g pepper; 50g Flour; 1g Aniseed; 4g garlic; 4g ginger; 1g MSG

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The carp meat is tender and delicious. It used to be eaten in braised sauce. If you eat too much, I want to try something different. This time I stir fry with tomatoes and add some pork minced meat to add flavor. The finished product is really incredibly fragrant, and you will be intoxicated just by smelling it. When eating, pay attention to the small thorns. With such a fine product, chewing slowly, you can taste the slight acidity of tomatoes, the fragrance of pork, and the tenderness of fish. The combination will make the taste buds beating. The ultimate enjoyment.

Tomato Fish

1. Cut the fish into large pieces, add pepper and cooking wine, and marinate for half an hour.

2. Coat both sides of the fish cubes with dry flour, then shake off the excess flour.

3. Put the flour-coated fish pieces into a frying pan and fry them until golden brown.

4. Pour an appropriate amount of oil into the wok, add pepper and aniseed. Pour in the pork filling and stir fry until the color changes.
Then add green onion, ginger, garlic and saute until fragrant.

5. Pour in the tomato cubes and stir fry. Add salt and stir fry until the tomatoes are juiced.

6. Pour the fried fish pieces and stir fry.

7. Add appropriate amount of vinegar.
Add light soy sauce.
Turn off the heat and add MSG.

Tips:
1. Be careful when frying fish. When the oil temperature is 7 mature, deep fry on medium and small heat.
2. The tomato must be fried to make the soup, and the fish will be delicious.