Bass 1

condiment

salt

Proper amount

verdant

Proper amount

energy

1?o'clock

garlic

Proper amount

Cooking wine

Proper amount

starch

Proper amount

ketchup

Proper amount

refined sugar

1?o'clock

Salted shrimp sauce

Proper amount

The practice of catsup bass

1. Wash the perch, make several cuts on the fish surface, drain the water, or dry it with kitchen paper (I didn't dry it, but I still hurt my hand).

2. Add hot oil to the pan and fry the fish a little more than usual. Put the fish in, cut both sides thoroughly, and take it out (the skin of the fish is a little sticky, which is not very nice, but fortunately, tomato juice is added at the end, which is not obvious).

3. Add salt, sugar, corn starch and shrimp sauce to the tomato sauce (I think it can be fresh, I added it on my own initiative. Later, I don't know if the finished product is yellow, so I don't need to add it. Add water and stir well.

4. Slice ginger, garlic and onion as shown below.

5. Pour half the oil into the pan, first put ginger, onion and garlic into the wok, add fish, add cooking wine, add the prepared tomato sauce, and cook until the juice is basically dry. I left some juice for bibimbap.