Osmanthus fragrans 1 strip

Ginger slices and garlic cloves

Proper amount of white sesame

Appropriate amount of tomato sauce

Three spoonfuls of sugar

How to make sweet and sour osmanthus slices?

1. Boned osmanthus fish, sliced on both sides, cut the fish head on both sides, and marinate the fish skull with a little salt for a while. Remove the bones from the stomachs of the fish on both sides and cut the fish into fillets obliquely. (According to experience, the knife for rounding corners must be sharp.)

2. Before cutting the fish, you can pat a few pieces of garlic and boil it in 500ml of clear water. In this way, fish soup will be like milk.

3. Add salt, chicken essence and a little olive oil to the fillets and mix well. After standing for ten minutes, add a spoonful of starch and stir well.

4. Put the oil in a hot pot, stir-fry the ginger slices for a few times, then fry the fish head and bones until the fish is slightly transparent to white, and pour in the freshly cooked garlic water. Cover the pot and boil the fish soup until it turns white to milky color.

5. Take out one side of the fish head and the whole fish bone, and put them on a plate for later use.

6. After the fish soup is boiled, remove the fish head, fish bones, ginger and garlic, adjust to medium heat, spread the fish fillets flat and quickly put them into the fish soup.

7. When the fish soup rolls away again, remove the fish fillets with a colander and put them on the set fish bones.

8. Adjust tomato juice: take another clean pot, put a little oil in a hot pot, put a small bowl of water, put three spoonfuls of sugar, stir and melt, then add tomato sauce, boil and pour it on the fish fillets.

9. Sprinkle sesame seeds and chopped green onion on the fish fillets and serve!