Ingredients

500g grass carp, 4 tomatoes, 1 piece of ginger, 1 green onion, 1/2 spoon of salt, 1 spoon of rice wine, appropriate amount of cornstarch, 2 tablespoons of tomato sauce, 1/2 tablespoon of sugar, 1 tablespoon of light soy sauce, chicken essence, white pepper

Method

1. Wash and cut grass carp into cubes, dice 2 tomatoes, and cut 2 tomatoes into wedges , slice ginger, cut green onion into sections

2. Marinate the fish pieces with ginger slices, salt and rice wine for 15 minutes

3. Pour cornstarch on the plate and cut the fish skin Dip a layer on that side and pat off the excess flour

4. Heat the oil pan until it is very hot. Place the fish pieces skin side down in the pan and fry over medium-low heat until golden brown. Turn off the heat and add oil. Turn over after cooling

5. Fry the other side of the fish over medium-low heat until golden brown

6. Heat the oil again, add the remaining ginger slices and green onion, and add a small amount of Sauté until fragrant

7. Add diced tomatoes and stir-fry

8. Add tomato sauce and stir-fry evenly

9. Add water, sugar, salt, Bring the light soy sauce to a boil over medium heat, then reduce the heat and simmer until the diced tomatoes are almost melted

10. Add the fish pieces and the remaining tomatoes

11. Cook for about 10 minutes until the sauce is thick When it thickens, add green onions and white pepper and cook