Fish fillet with tomato sauce

Fish fillet with tomato sauce

Introduction:

"Fish fillets with tomato sauce, sweet, fresh and delicious, delicious food at noon"

Production steps:

Step 1: leave half of the fish fillets for the previous dinner in the refrigerator until the next morning.

Step 2: evenly wrap the fillets with cornstarch.

Step 3: heat the oil in the pan to 60-70% heat and fry the fish fillets.

Step 4: pick up the fried fillets and put them on the plate.

Step 5: put two spoonfuls of white vinegar, two spoonfuls of sugar, add three spoonfuls of tomato sauce, bring to a boil, and then pour in the water to thicken.

Step 6: pour the fried fish into the pan and stir fry until the fish is evenly covered with tomato juice.

Materials required:

Fish fillets: half a catty

Raw meal: some

Ketchup: 3 teaspoons

Sugar: 2 teaspoons

White vinegar: 2 teaspoons

Note: 1. The method of slicing fish has been introduced in detail in the previous log. 2. Fish fillets are salted the day before, and the freshness is not discounted when they are put in the refrigerator overnight. 3. Marinate fish fillets, add salt, starch, cooking wine and an egg white. 4. I use grass carp. It's economical and thin. I'm not afraid of sticking. Of course, I can also use perch or mandarin fish.

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: sweet