1. Cut open the belly of the fish, take out the internal organs, scale and cut into cubes. Dice 2 tomatoes, cut 2 tomatoes into petals, slice ginger and cut shallots. ? 2. Put the fish pieces into a bowl, add ginger slices, rice wine and salt, grab them evenly with your hands, and let them stand and marinate for 15 minutes. ?

3. Put the corn starch into the plate, put the fish pieces into the thin corn starch, and pat dry by hand if it is too thick.

4. Heat the oil in the pan, add the fish pieces and turn to low heat for frying.

5. Fry until the surface is golden, then turn over and continue to fry until both sides are golden, and drain the oil for later use. ?

6. Wash the pot, heat a little oil, add ginger slices and stir fry chopped green onion. ?

7. First add 2 chopped diced tomatoes and stir fry over low heat. ?

8. Add tomato sauce, sugar, soy sauce, salt and water, bring to a boil over medium heat, and then turn to low heat until the diced tomatoes are dissolved. ?

9. At this time, add the fried fish pieces and large tomatoes, cover and simmer 10 minutes. ?

10. Turn the fish pieces a few times in the middle so that the fish is completely immersed in the sauce and cooked until the sauce is thick. Finally, add chives, chicken essence and white pepper to serve.