Ingredients: pomfret, tomato sauce.

Accessories: ginger, chives, garlic, red pepper, cooking wine, oil consumption, sugar, balsamic vinegar, salt and vegetable oil.

1 .pomfret, remove gills and internal organs, then clean and control water for later use.

2. Add cooking wine to shredded ginger and chives, grab onion and ginger juice, then pour onion and ginger juice on pomfret, wipe it evenly inside and outside, and marinate for half an hour.

3, hot pot cold oil, add pomfret, turn the pot, stir-fry slowly in small and medium fire, fish frying fire should not be too big, too big fire is easy to fry.

4. Fry one side until golden brown, then turn over and fry the other side until golden brown. Pomfret meat is tender and easily broken. Be sure to fry it on one side and turn it over. Don't turn it over often, lest you break the fish. Fry both sides and take out for later use.

5. Wash the onion, ginger, red pepper and garlic, and cut into pieces for later use.

6. Heat hot oil in another pot, add minced garlic, Jiang Mo and minced red pepper, stir-fry until fragrant, then add tomato sauce and stir well.

7. Then put the fried pomfret into the pot, pour in a proper amount of water, add cooking wine, oyster sauce, a little salt, sugar and balsamic vinegar, boil over high fire, and simmer for 5 minutes.

8. After five minutes, pour the tomato juice on the pomfret with a spatula, so that each pomfret is evenly wrapped with tomato juice, which is more delicious.

9. Finally, sprinkle with chopped green onion and put it in the pot. The finished meat is tender, sweet and sour, and it is good to drink and eat.