1, peeled and diced tomatoes for later use. Wash grass carp and slice fish.

2. Remove the big thorn in the abdomen.

3. cut into large pieces.

4. Put the fish in a bowl, add egg white, Shaoxing wine, salt and dry starch, size and marinate 15 minutes.

5. Pour vegetable oil into the pot, heat it to 50%, and fry the fish in the pot until golden brown.

6. Leave the bottom oil in the pot, stir-fry the chopped onion, ginger and garlic, pour in diced tomatoes and tomato sauce, stir-fry until soft and rotten into juice, add white sugar, a little Shaoxing wine, vinegar, chicken essence and a little salt, stir well and thicken the starch.

7. Pour in the fried fish fillets, stir fry quickly and evenly, and add coriander before taking out the pot.