Fish fillet with tomato(fan qie yu liu )

Fish fillet with tomato

Introduction:

"For the first time, I haven't done tomato and fish fillet before. I almost moved our Liaoning version of pot meat making method to fish meat, but the frying time was shortened because fish meat was easier to cook. But when it comes out of the pot, the taste is crisp on the outside and tender in the inside. It's full of fragrance, so I don't want to shoot any more. I just want to eat it right away. This is the food photographer's helplessness, but it doesn't matter, when the new year's Eve banquet, you don't have to shoot, you can taste the delicious taste of it with your parents. Red tomato juice wrapped in bright yellow fried fish section, sprinkled with some bright drops of sesame, with fruit and vegetable embellishment, will be very good for your dinner table

Production steps:

Step 1: clean up the fish and take only two whole pieces.

Step 2: remove the skin.

Step 3: cut off the deep red fillet and the part with spines.

Step 4: cut the remaining boneless fish into strips.

Step 5: add salt, white pepper and cooking wine, stir well and let stand for 10 minutes.

Step 6: cut the oranges and cucumbers and decorate the plate.

Step 7: wash onion and dice.

Step 8: Mix 2 tbsp tomato sauce, 2 tbsp sugar, 1 tbsp vinegar, 6 tbsp water and 5g starch to make juice.

Step 9: put 110g starch into the basin, add appropriate amount of cold water several times, mix well until it feels like a piece when grasping, but it flows down quickly after grasping.

Step 10: add 1 / 2 teaspoon of oil and mix well.

Step 11: put in the fish fillet and mix well.

Step 12: pour proper amount of oil into the pot and heat it over medium heat. When the oil temperature rises to a point where an onion is put in and dense bubbles appear, put about one-third of the fish fillets one by one and fry them until they are set. Then remove them. Fry the remaining fillet twice.

Step 13: when the oil temperature rises, put in all the once fried fish fillets and fry them for about 20 seconds until the color turns dark.

Step 14: remove the excess oil from the fish.

Step 15: add proper amount of oil into the frying pan, turn down the heat after the oil temperature rises, add onion, stir fry the flavor, add tomato juice, stir well, then add 2 tbsp tomato sauce, stir well.

Step 16: add the fish fillet, a little white vinegar, stir fry evenly, sprinkle sesame, Sheng out and put on the plate.

Materials required:

Grass carp meat: 240g

Oranges: 50g

Cucumber: 10g

Water: moderate

Oil: right amount

Salt: right amount

White pepper: a little

Cooking wine: 1 teaspoon

Onion: 15g

Starch: 115g

Tomato sauce: 4 tablespoons

Sugar: 2 tablespoons

White vinegar: right amount

Note: 1. The amount of fish is the net weight of fish fillet. The weight of grass carp is about 1300 G. 2. Deep red ridge meat is fishy, so it's not necessary to remove it. 3. The color of tomato sauce will be lighter when starch is added into the sauce, and the color will be redder when some tomato sauce is added in the final sauce. 4. Adjust the amount of seasoning according to your own taste. Vinegar will volatilize when you stir fry the juice, so put a little more to improve the taste. 5. The fish is easy to be cooked. When frying for the first time, don't put in all the fish fillets. You can fry one third of the fish fillets first, and then fry them twice, so that the degree of maturity is more uniform. When frying, if there is adhesion, you can use chopsticks with a leaky spoon to disperse. The second time, you need to put all of them in and fry them until they are colored.

Production difficulty: Advanced

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Fan Qie Yu Liu