One grass carp and tomato.
Detailed production:
1. Kill the grass carp you bought first, remove the scales and internal organs, then dig out the gills and teeth and wash the fish (you can also kill it directly when you buy fish).
2. We began to cut the fish fillets into fillets, remove the fish heads, remove the big bones, cut off the big thorns on the fish, and then cut the fish into thin and even fillets. Make sure the knife is sharp before cutting the fish, so that the fillets can be thin and even and complete. Chop the fish bone into small pieces, and the fish head will break in the middle.
3. Wash the fish fillets several times with clear water, mainly to remove the blood in the fish, so that the fish will be whiter and more tender, and dry the washed fish with a dry towel.
4, add 7 grams of salt, pepper, cooking wine by hand. The fish fillets of this dish should be a little rough, and the salty taste of the fish should be revealed, otherwise the finished dish will be light, and the fish fillets will be marinated for about 10 minutes.
5. Wash the fish bones and fish heads with clear water, then add salt, pepper and cooking wine to the washed fish bones, grab them evenly and marinate for ten minutes.
6. Let's start making grout. Sweet potato flour and raw flour are needed for sizing. Put a proper amount of sweet potato powder into a bowl, dilute it with water, and soak the pimple for later use. Add an egg white to another bowl, then add raw flour and stir well, then add diluted sweet potato powder and stir well.
7. Then pour the beaten thin paste into the fish fillets. Generally, the pulp made from an egg white can make two fish weighing about 2.5 kg. Stir in one direction by hand until the surface of the fillet is sticky, or pat it. This makes the sizing effect better.
8. Let's start making a fire. Add a proper amount of water to the pot. After the water is boiled, put the tomatoes in and blanch them. After the water is boiled again, turn off the fire, remove the tomatoes and peel them, and then cut the peeled tomatoes into small pieces. Break them as much as possible.
9. Add an appropriate amount of vegetable oil to the pot, heat the oil and fry it in the fish head and bones. When frying, shake the pan constantly to make the fish head and bones evenly heated. When frying, turn one side over and fry the other side until both sides are cooked and slightly yellow.
10, add a little vegetable oil, add a few garlic seeds and fry until the garlic seeds are golden yellow. The fried garlic seeds will produce a special fragrance. Then add tomatoes and stir fry with a spoonful of salt.
1 1. Tomatoes will gradually become mushy during frying, then add a proper amount of tomato sauce and stir evenly, stir the tomato sauce until it is full of color and flavor, then add 1.5 kg of water, then add 2 tablespoons of salt, 3 tablespoons of sugar and 20 grams of white vinegar. The above steps are the soup of tomato fish.
12. After the water is boiled, add the fish head and bones to stew until the fish head and bones are cooked, and then add pepper to taste.
13, the next step is to make fish fillets. Add water to the pot. After the water is boiled, put the cooked fish fillets in the boiling water (put them piece by piece to prevent the fish fillets from sticking). Because the fire power of the household cooker is small, when the water is slightly boiling, pour out the fish fillets and control the water. Then put it in a container, sprinkle with coriander and sprinkle with a few drops of turmeric oil.
Production key:
1, tomato fish is mainly tomato juice. When choosing tomatoes, try to choose ripe and ruddy tomatoes.
2. Seasoning According to the acidity of tomatoes, appropriately increase the amount of white vinegar, and the salty taste is greater than the sweet taste, so that the sweet and sour taste can be more palatable.