Grape fish in tomato sauce

Grape fish in tomato sauce

Introduction:

"In the hot summer, a fresh and delicious dish is essential. Sour and sweet taste is naturally very good, crisp and tender taste, coupled with sweet and sour delicious sauce, color and flavor. It's a very good family dish. I am a loyal food lover. I often come to the food world to learn from it, whether it is Chinese pastry or Western pastry. Or Korean sushi, stone pot bibimbap..... I often cook many different dishes, some learned, some created, and some pieced together. I have a rich life as a foodie. It's the first time that the cooks have sent out recipes. I've been here for several years. I'm really embarrassed ~ ~ I hope my recipes will bring a little help to the cooks. "

Production steps:

Step 1: first of all, cut off the fish on both sides of the fish body, the knife is close to the fish bone, from the fish's tail to the fish's head, and try to make the fish bigger to keep the integrity of the fish.

Step 2: then trim the shape of the sliced fish, cut off the extra corners, and shape like a bunch of grapes.

Step 3: next, cut the fish. Cut the grapes one by one. Start from one side of the fish and cut it obliquely. The skin can't be cut off.

Step 4: cut every 1.5 ~ 2 cm, never cut off the skin! Then continue to cut in the opposite direction in the same way.

Step 5: as shown in the picture, the cut fish pieces, like grapes, are attached to the skin of the fish.

Step 6: add a little cooking wine and salt to the cut fish, then add some ginger slices and an egg white (as long as the egg white) to mix well and marinate for about 10 minutes.

Step 7: put the fish into the prepared bread bran, and let the fish evenly wrap a layer of bread bran, and also wrap it in the crevices of the fish, so that the finished product will have better shape and taste.

Step 8: heat the oil in the pan, then lift the wrapped fish upside down and shake gently to separate each fish.

Step 9: heat the oil to about 80 degrees, put the fish face down and the skin up into the oil pan and fry slowly over low heat.

Step 10: turn the fish upside down in about two minutes. When the fish is deep fried to golden color, it can be taken out of the pot and put on the plate. Be very careful when fishing. The fish is very tender and easy to break.

Step 11: the next step is to stir fry the juice, heat the oil pan, add onion, ginger and garlic and stir fry until fragrant. Stir fry until fragrant. Remove the onion, ginger and garlic with a colander.

Step 12: prepare the ketchup.

Step 13: stir fry the right amount of ketchup in the oil pan until fragrant, fill a small bowl with half a bowl of water, add two teaspoons of starch and the right amount of salt, chicken essence and sugar, mix well and pour into the oil pan. Bring to a boil and turn off the fire.

Step 14: pour the fried tomato juice on the fried fish, and garnish with a little green leaves.

Step 15: sprinkle some cooked sesame seeds on the surface, and our tomato juice grape fish will be ready. Does it look like two strings of lovely grapes?

Materials required:

Qianyu: one

Onion: Ginger

Garlic: eggs

Heinz ketchup: Bread bran

Edible oil: salt

Chicken essence: white granulated sugar

Cooking wine: moderate

Note: when choosing fish, you should choose a little bigger fish, 3 jin or so is the best, not too big, not too little meat. Because they like to eat fish without any spines, they choose Qianyu. If they don't like Qianyu, they can also use other fish instead, as long as they have enough meat.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour