Sea bass in tomato sauce(qie zhi lu yu )

Sea bass in tomato sauce

Introduction:

"This dish is actually sea bass in tomato sauce, but I have a small concave shape. I feel it looks more festive. It's suitable for entertaining guests or family banquets."

Production steps:

Step 1: raw material drawing. Blanch green beans, corn and carrots, remove and drain.

Step 2: remove the head of the bass, and remove the middle spine (skin) from the belly. Cut flower knife, marinate with salt and pepper for 10 minutes.

Step 3: drain the perch with kitchen paper and evenly dip it with starch, including the inside of the knife, otherwise it won't open.

Step 4: deep fry in oil pan, take out and deep fry again (it's better to do it after the juice is boiled), and make it golden crisp.

Step 5: put ketchup, sugar, vinegar, half a bowl of water, green beans, corn and carrots into the pot, bring to a boil over high heat, thicken and thicken until the soup is thick.

Step 6: pour the boiled juice on the fried fish while it is hot.

Materials required:

Bass: one

Green beans: 20g

Corn: 20g

Carrot: 20g

Ketchup: 1.5 tbsp

White pepper: one teaspoon

Salt: one teaspoon

White granulated sugar: 1 tbsp (flat)

Apple vinegar: half a teaspoon

Note: 1, detailed modeling, I'll buy a fish again in a few days to show you. The tail should be pulled out from the stomach like a shrimp ball. 2. To learn how to cook, you must know how to mix tomato juice. But it's not fixed, because some people like to eat slightly sour food, while others don't. My ratio is based on my family's taste. 3. Ketchup is very important for this dish. Because good ingredients determine good taste. Ketchup has been used only by Heinz in my family for so many years. Heinz's ketchup is a bit expensive, but it makes sense. Some friends like to use their own ketchup. OK. Whatever. 4. It's better to have a frying pan and a juicing pan. It's not the same pot, because it's best to have the frying pan and the juicing pan cooked well. Because the juice is poured on the fish while it is hot, the fish is still crisp and tender. 5. Eat while it's hot. Sure!

Production difficulty: ordinary

Technology: seasoning

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Qie Zhi Lu Yu