[coral fish in tomato sauce](qie zhi shan hu yu )

[coral fish in tomato sauce]

Introduction:

"Coral fish in eggplant sauce, which looks like coral in shape and tastes sour and sweet, has always been a favorite dish for family members. It is especially suitable for children because there is no need to worry about fish bones. Although it needs a little knife work, it's not very difficult. It's also a delicious food especially suitable for banquet guests. "

Production steps:

Step 1: prepare half of the grass fish, remove the big abdominal spines.

Step 2: split from the middle. (if you have a plate long enough, you don't need to divide it.)

Step 3: take a piece of fish and cut it with a straight knife. Each piece is about 5mm thick. Keep the skin of the fish.

Step 4: then start from one end, as shown in the picture, slice the fish with the oblique knife. When cutting, gather the fish with your left hand slightly, so it's more convenient to cut. Cut the fish to the skin, too. Don't cut it.

Step 5: cut to the end in turn.

Step 6: cut the fish as shown in the picture, skin connected, uniform thickness.

Step 7: after the two pieces are cut, put them into the basin, add chopped ginger and chives, mix in cooking wine and salt, mix them well and marinate for a while, remove the fishiness and add the bottom flavor.

Step 8: marinate the fish, evenly spread the mixed dry starch and custard powder, and shake off the excess powder.

Step 9: add proper amount of oil into the pan, deep fry the fish over medium heat, and then deep fry again over high heat until it is crisp and tender inside. Remove and drain the oil.

Step 10: prepare Heinz ketchup while marinating the fish.

Step 11: add sugar and vinegar and stir well.

Step 12: add a little oil into the pan, add tomato sauce and stir fry until big bubbles are formed, then add a little water and starch to thicken. (you can add a little bright oil before leaving the pot, so that the sauce will be more oily)

Step 13: Sprinkle the eggplant juice evenly on the fish and decorate slightly.

Materials required:

Grass carp: half a stick

Ginger: several slices

Chives: 2

Dry starch: 3 tbsp

Custard powder: 1 tbsp

Heinz ketchup: 5 tbsp

Sugar: 1 tbsp

Fruit vinegar: 1 tbsp

Starch: a little

Cooking wine: 1 tbsp

Salt: a little

Note: the heart of the poem phrase: 1: when cutting fish, keep the skin connected, do not cut off, otherwise the fish will be scattered. 2: The cut fish should be salted to remove fishiness and taste. 3: When frying the fish, fry it in medium heat first, then fry it in high heat until crisp and tender. 4: The amount of ketchup can be adjusted according to the amount of fish. The amount of sugar and vinegar can be adjusted according to your own taste. You can try it first.

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Qie Zhi Shan Hu Yu