Exercise 1
Half a grass carp, one tomato, one scoop of oil, one pinch of salt, one pinch of coriander powder, one scoop of tomato sauce, one scoop of onion, ginger and garlic powder, one scoop of water starch and two scoops of dried starch.
1, grass carp packed, sliced the next side of the fish, and sliced the abdomen with a knife.
2, cut into large pieces, put in a bowl, add salt and dried starch, marinate 15 minutes to taste.
3. Pour vegetable oil into the pot, heat it to 50%, fry the fish until golden brown, and take it out.
4. Leave the bottom oil in the pan, stir-fry Jiang Mo and minced garlic until fragrant.
5. Pour in tomatoes and fry until soft and rotten, and add tomato sauce.
6. Add a little rice vinegar and a little salt, stir well and thicken with water starch.
7. Pour in the fried fish fillets and stir fry quickly and evenly.
8. Sprinkle with coriander and serve.
Exercise 2
Fish fillet 300g, oil, salt, soy sauce, cooking wine, tomato sauce, sugar, onion ginger, carrot and green pepper.
1, add soy sauce to fish fillets and mix well with cooking wine. Add starch and marinate evenly 10 minute.
2. Pick and wash the green peppers and cut them into pieces. Wash carrots and slice them.
3, from the oil pan, put green peppers and carrots into the pot and then oil. Add more oil to the pan, and the fillets will be served after lubricating the pan.
4. Stir-fry the minced onion and ginger in the pot with the remaining oil of the slippery fish.
5. Stir fry with tomato sauce. Stir-fry red oil and add wine. Stir-fried with white sugar.
6. The fish fillets are fried in the pan. Stir fry with salt
7. Stir-fry green peppers and carrots.
8. stir fry evenly.
Exercise 3
250g snakehead (sliced), tomato 1000g, starch 10g, a little ginger, a little garlic, a little onion, a little cooking wine, 2g salt, 20g salad oil and a little sugar.
1, wash the fillets, drain the water, add a few drops of cooking wine (not too much), dry starch, 1/4 egg white (no need to add. ) Grasp it evenly by hand, put it aside and paste it 15 minutes.
2. Wash onions, ginger and garlic and cut them into sections for later use.
3. Peel the tomatoes (lazy peeling method: roast them on the fire) and cut them into small pieces.
4. Pour 20g of salad oil into the pot, heat the tomatoes and add 2g of salt. If it is sour tomato, you can add some sugar appropriately.
5. Turn on the fire, stir-fry the tomatoes into sand and soup, and simmer for 3 minutes. If the soup is particularly strong, you can add some water at this time.
6. Add ginger slices (ginger slices can actually be cooked together when cooking fish fillets, and I forgot before, so I added this step).
7. Add fish fillets and turn off the heat; (Suitable for the practice of few fish fillets), push the fish fillets away with a shovel until the fish fillets are completely discolored.
Cooking tips
8, out of the pot into a big bowl; Sprinkle some white pepper and sprinkle minced garlic and chopped green onion on the cooked tomato fish.
9. Then pour in 80% hot oil and make a creaking sound. Tomato fish