Ingredients

Yellow fish 1 fish, 1 onion, 1 colorful pepper, a few green onions, a little garlic

Practice

1, yellow fish cleaned after the fish on both sides of the body slashes in order to avoid the fish meat is not cooked through

2, onion julienne, colorful pepper cut into strips, chopped green onions and minced garlic ready

3, will be the ketchup

1 yellowtail, 2 eggs, 1 dosage of cornstarch, 40 grams of pickled sweet and sour red/white carrots, 40 grams of cucumber, 40 grams of pickled ginger, 40 grams of diced bell pepper, 40 grams of diced pineapple, 20 grams of pine nuts, 40 grams of Campbell's Tomato Naples Sauce

How to do it

1, clean the yellowtail, remove the keel bone, and then slice the fish into flowers and marinate it in the seasoning with the right amount of Campbell's Chicken Powder. Season and marinate, then dip in egg wash and cornstarch, then deep-fry the head and body in hot oil, and set aside on a plate.

2. Mix the seasonings into a sweet and sour sauce, add the ingredients for the five fillets and cook well, thicken the sauce slightly and pour it over the fish.

3, this sauce can also be used in Chinese cuisine, such as ketchup braised prawns, ketchup crab and other dishes, so that the color of the dish more bright red, delicious and refreshing.

Practice three,

Materials

Main ingredient: 1 yellowtail (about 750 grams).

Seasoning: 15 grams of soy sauce, 8 grams of shaoxing wine, 5 grams each of salt and sugar, 5 grams of tomato sauce, 5 grams of pepper, 8 grams each of monosodium glutamate (MSG) and sesame oil, 10 grams of wet starch, 5 grams each of scallions, ginger slices, onions, green and red pepper flakes, 100 grams of salad oil.

Practice

1, the yellowtail slaughter, from the abdomen to remove viscera, and then remove the scales and gills, wash the fish body in the fish on the diagonal knife 45 degrees graved on the depth of 2 centimeters of the word flower knife, add 4 grams of wine, salt 2 grams of marinade for 20 minutes.

2, 30 grams of salad oil into the frying pan, burned to 50 percent hot, put 2 grams of green onion, ginger 2 grams, 2 grams of onion stir-fried aroma, and then put into the rhubarb fish frying for 2 minutes on a low flame, and then cook the Shaoxing wine 4 grams of salt 3 grams of tomato sauce, monosodium glutamate, sugar, soy sauce, pepper to taste and then add 350 grams of water simmering on a low flame for 6 minutes, the big fire after the collection of juice and thickening with wet cornstarch, dripping sesame oil on the plate.

3, the remaining green onions, ginger, onions, green and red pepper slices into the burned to fifty percent of the heat of the salad oil in a low-fire slide 1 minute to remove the cover on the rhubarb fish can be.