400g grass carp fish, half a bowl of tomato sauce, 5 tablespoons of sugar, Jiang Mo, chopped green onion, cooking wine, refined salt 1 tablespoon, pepper, cornmeal and white garlic.

Cooking steps:

1. Wash the fish and drain. Put a spoonful of salt, a spoonful of sugar and a little cooking wine 10 minute.

2. Then sprinkle with corn flour and mix well.

3. add olive oil to the hot pot, add pepper to burn incense, and then add fish pieces.

Stir-fry 4 tablespoons of sugar evenly. Pour in half a bowl of water and 1 tbsp cooking wine and bring to a boil.

5. Pour out the excess oil of fried fish, then pour in the prepared chopped green onion, Jiang Mo and garlic, and stir fry until fragrant. Add tomato sauce and 4 tablespoons sugar and mix well. Pour in half a bowl of water and 1 tbsp cooking wine and bring to a boil.

6. Adjust the juice, drain a little water, add the fish pieces, continue to stew, let the fish pieces and juice be fully absorbed, and then you can start the pot (drain a little if you don't like it too juicy).