Sea bass in tomato sauce(qie zhi wu cai lu yu )

Sea bass in tomato sauce

Introduction:

"A few days ago, I took Duoduo to school and stopped at the place where the fish were sold. "Mom, buy a fish," Duoduo said. "Don't we still have yellow croaker? Go home and take it out for dinner, "I said. "Our family is too small, I want to eat big fish today," Duoduo said. In fact, my yellow croaker is not small at all. She just wanted it because she watched the fish swim happily in the water. She bought a bass and didn't know how heavy it was. Anyway, she gave it to someone for exactly 30 yuan. Perch meat is white, tender, fragrant, no fishy smell, the meat is garlic shaped, the best steamed, braised or stewed. It's best for children to eat, but don't worry that there will be extra thorns sticking to children. "

Production steps:

Step 1: wash the perch and put a knife on the back

Step 2: put green onion and ginger into the belly of fish, and then add appropriate amount of cooking wine, vinegar and salt, marinate chicken essence

Step 3: blanch sweet pea and corn

Step 4: dice the carrots

Step 5: add appropriate amount of salt, sugar, a small amount of delicious soy sauce and boiling water to tomato sauce, mix well and set aside

Step 6: cover the salted fish with flour evenly.

Step 7: cover the salted fish with flour evenly.

Step 8: fry the fish after the oil is hot

Step 9: deep fry until golden on both sides and put on a plate

Step 10: add the sweet peas and corn.

The eleventh step: pour the tomato juice before it is scrambled. Bring to a boil; pour in the right amount of starch to thicken

Step 12: pour on the fried fish

Step 13: Sprinkle with shallots

Step 14: see if it tastes good

Materials required:

Bass: one

Sweet peas: moderate

Carrot: right amount

Sweet corn: moderate

Ginger: right amount

Scallion: right amount

Tomato sauce: right amount

White vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Note: 1, because the fish is finally watered, so it should be salted in advance to make the fish taste, so that there is no taste outside and the fish tasteless. 2. When you wrap the fish with flour, you can add some corn starch properly, but it must not be too much, so the taste will be hard rather than crisp. 3. The interval between fried fish and final sauce should not be too long. It would be better if two pots could be done at the same time. In this way, the crispness on the outside of the fish can be maintained quite well.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Qie Zhi Wu Cai Lu Yu