Tomato fish fillet recipe

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these foods, allowing those who make the foods to feel a long-lost pleasure. Today, I will introduce to you the method of cooking tomato fish fillets, so that you can once again experience and enjoy the joy after success!

1. Clean the fish and take two whole pieces of fish

2. Remove the fish skin

3. Cut off the dark red fish spine and thorny parts

4. Cut the remaining boneless fish into fish fillets

5. Add salt, pepper, cooking wine and marinate for 10 minutes

6. Orange cucumber and good presentation

7. Wash and dice the onion

8. Mix 2 spoons of tomato sauce, 2 spoons of sugar, 1 spoon of vinegar, 6 spoons of water and 5g of starch.

9. Put 110g starch in a bowl, add appropriate amount of water several times, and stir until the appropriate consistency

10. Add half spoon of oil and stir well

11. Add fish fillet and mix well

12. Add a proper amount of oil to the pan, turn to medium heat, and heat the oil until it is hot enough to make bubbles appear after adding an onion. Then add one-third of the fish fillets one by one, remove them after the fried rice is formed, and fry the remaining fish fillets one by one.

13. When the oil temperature rises, put all the fish fillets in and fry for another 20 seconds until the color becomes darker.

14. Remove the fish fillet and drain off excess oil

15. Put a proper amount of oil in the wok, turn down the heat after the oil temperature rises, add onions, add tomato juice after it smells good, stir well, then add 2 spoons of tomato sauce and stir well.

16. Add fish fillet, a little vinegar, stir well and serve.

After reading the above introduction about tomato fish fillet, go to the kitchen and learn how to make it while you have the latest and most complete memory. You will definitely be able to enjoy the "sweetness" of the delicacy.