Raw materials: a fish tail, weighing 82 to 1 kg, which can be the tail of mandarin fish, bighead carp or grass carp, washed and cut into fish pieces with appropriate size; Two to three fresh tomatoes (about half a catty), washed and cut into pieces; Appropriate amount of onion, cut into chopped green onion for use; Garlic, ginger, dried chili, salt, sugar, white wine and vinegar.

Specific practices:

1. Put the oil in a hot pan. When the oil is hot, add ginger slices, garlic and dried peppers (according to personal taste).

2. Then add the cut fish tail and fry until it is 70% or 80% mature, and add a little white wine to remove the fishy smell;

3. Add the chopped tomatoes, add some salt, and continue to stir fry until the tomatoes are soft and rotten.

4. Add a little soy sauce to color and a proper amount of sugar to taste;

5. Add a proper amount of water, cover the pot and simmer for a few minutes, then add a little balsamic vinegar to collect the juice;

6. Add a small amount of chopped green onion according to your taste before cooking.