Hairtail (two bigger ones), onion (half), tomato sauce, 3 slices of ginger, cooking wine, salt, oil and starch.

Practice:

1, processing hairtail, cutting into 5cm-long pieces, and making cross flowers on both sides of the fish (so that it is easy to taste), cutting onion into powder, and shredding ginger.

2. Prepare an empty basin, put the fish, shredded ginger and minced onion into the basin, and add some soy sauce, salt and cooking wine. Cooking wine (almost as flat as fish), let it stand for about two hours.

3. Pour oil into the pan. When it is 40% hot, take out the fish pieces, dry them slightly, dip them in dry starch, fry them in the oil pan until golden, and then take them out and plate them.

4. Pour the oil out of the pot and use it for cooking (after all, oil is so expensive now).

5. Wash the pot (for color), heat it, add a little oil to the pot, pour in a proper amount of tomato sauce, heat it until it bubbles a little, and pour it on the fish. A beautiful plate of tomato juice with fish will do.

Postscript: This dish is delicious when it is hot. When I was just playing, it happened that my wife came back from work, and she basically ate up a plate of fish, and the bones were crisp after frying, so I basically didn't have to spit bones, and I could just supplement calcium.