The method of making fish with tomato sauce

Health benefits

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Cooking wine: low protein

Ingredients and materials

Fresh hairtail 2 about 420g

Appropriate amount of starch (dipping on the surface of fish)

1 slice of ginger (fragrant)

2 cloves of garlic (fragrant)

Used for marinating fish:

Moderate amount of scallions

Ginger 2 blockbuster

3 tablespoons cooking wine

Moderate amount of white pepper powder

Salt in moderation

Moderate amount of chicken essence

Sauce used:

3 tablespoons tomato sauce

3 tablespoons of white vinegar

2 tablespoons of sugar

1 tablespoon soy sauce

One tablespoon of starch

Half a bowl of water

The method of making fish with tomato sauce

1. Wash the hairtail, cut it into sections, and place it in a container. Then add chopped scallions and ginger slices, three tablespoons of cooking wine, an appropriate amount of pepper, salt, and chicken essence. Mix well and marinate for about half an hour.

2. Sauce mixing: Take a small bowl and add three tablespoons of tomato sauce, three tablespoons of white vinegar, two tablespoons of sugar, one tablespoon of soy sauce, and one tablespoon of starch. Stir well and set aside.

3. Wipe the marinated hairtail dry of excess water, place an appropriate amount of starch in a dish, and place the hairtail in both sides with a thin layer of starch.

4. In a flat bottomed pan, add an appropriate amount of oil and bring to a low heat. Then, add the fish fillet and fry.

5. Fry until both sides turn golden brown.

6. Heat up an appropriate amount of oil in a separate pot, then add sliced ginger and garlic to release their fragrance.

7. Pour the prepared sauce into the pot, then use a small bowl filled with sauce to pour half a bowl of water into the pot. Cook until boiling and turn off the heat.

8. Pour the fried hairtail into the pot and stir evenly, then coat it with sauce.

9. Finished product drawings.

10. Sour and sweet appetizing.

Tips

Dip a thin layer of starch when frying hairtail to protect its outer skin from damage. Finally, the sauce should not be too thick, just a thin layer is enough.

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