Fish steak with tomato sauce(qie zhi yu pai )

Fish steak with tomato sauce

Introduction:

"I bought the smallest silver carp, more than 3 jin, and used four methods to finish it. Silver carp has more fish bones, so you should buy bigger ones, but if you buy bigger ones, you can't eat them all. Even eat several meals of fish, but the taste is different. Fish steak is the bone of fish, with fish, not much, not much thorn, eat very convenient. Everyone has different opinions about the ratio of sweet and sour. This time I made it according to the ratio of tomato sauce: sugar: vinegar: 2:1:1. Maybe it's because I don't like sweet food very much. I feel a little sweet. Everyone can adjust the proportion according to their own taste. "

Production steps:

Step 1: wash fish chops, drain water, add appropriate amount of salt, stir for one or two minutes, and then rinse with water repeatedly. (the fish fillets treated in this way are more compact, not fragile, and transparent, which is an important step in making boiled fish and sauerkraut fish.)

Step 2: add white pepper, cooking wine and salt into the drained fish steak, mix well, marinate for 10 minutes, and then add appropriate amount of starch for sizing. (it's OK to put in an egg. It's as effective as starch to make the fish smooth and tender.)

Step 3: two spoons of cooking wine, two spoons of tomato sauce, one spoonful of sugar, one spoonful of white vinegar, and appropriate amount of water to make sweet and sour juice. Slice green onion and dice ginger and garlic.

Step 4: heat the oil in a hot pan, heat the oil, fry the fish steak over low heat until golden on both sides, and set aside.

Step 5: leave a small amount of base oil in the pot, heat up the oil, stir fry the onion, ginger and garlic over low heat, add sweet and sour sauce, stir fry until the sweet and sour sauce boils, and start to thicken and turn red.

Step 6: turn the fish chops evenly, add appropriate amount of salt and start the pot.

Materials required:

Silver carp steak: moderate amount (or grass carp, silver carp can be)

Scallion: right amount

Ginger: right amount

Garlic: right amount

Tomato sauce: moderate

Sugar: right amount

White vinegar: right amount

Cooking wine: moderate

Starch: right amount

Salt: right amount

White pepper: right amount

Chicken essence: appropriate amount

Note: PS: 1, whether it is to do boiled fish, sauerkraut fish or tomato fillets, before pickling, it is best to use one to two teaspoons of salt to marinate and stir, and rinse with running water repeatedly, so that the processed fillets are compact, transparent and not fragile. 2. When you marinate fish, you add cooking wine, pepper, onion and ginger slices to remove fishiness. 3. The ratio of sweet and sour sauce is 2:1:1 for tomato sauce: sugar: vinegar, or I can adjust it according to my own taste.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Qie Zhi Yu Pai