1.

Cut the fish into pieces, add a little salt, pepper, ginger noodles, cooking wine and chicken essence, stir well and marinate for 30 minutes.

2.

Fry in the oil pan until the fish pieces are golden yellow. When frying, remember to put some dry flour into the marinated fish pieces, stir them evenly, put them into the oil pan one by one with chopsticks, and remember to turn the fish pieces to make the color uniform. )

3.

Fried fish!

4.

Chop onion, ginger and garlic.

5.

Tomato sauce.

6.

Main juice preparation, no photos, 1 spoon of salt, 2 tablespoons of vinegar, 3 tablespoons of sugar, starch 1 spoon, and appropriate amount of water. At the beginning, enough salt was put in the pickled fish pieces, because the fish weighed a little more than 2 Jin, so no salt was put in. I just took 3 spoonfuls of vinegar and 4 spoonfuls of sugar, added 1 spoon of half starch, and added about half a bowl of water.

7.

Leave the bottom oil in the pan, add onion, ginger and minced garlic and stir-fry until fragrant, add tomato sauce and stir-fry red oil, and pour in the prepared juice (be sure to stir well). Just started frying, the juice began to become sticky, so you can turn off the heat. Pour the fish pieces into the pot and stir.

8.

Successfully out of the pot! It tastes good!