The materials needed here are: carp, tomato, starch, onion, ginger, soy sauce, cooking wine, sugar and other seasonings.
1. Shred all onions and ginger, and cut tomatoes into small pieces for later use.
2. Wash the fish, cut it into pieces of moderate size, and marinate it with cooking wine, salt, chopped green onion and Jiang Mo for 10 minute.
3. Wrap a layer of dry starch evenly on the marinated fish pieces.
4. Boil the oil in the pot, because you want to fry the fish pieces here, so you can put more, heat the fish pieces with oil, fry them until the surface is golden, and then take them out for later use.
5. Add chopped green onion and Jiang Mo to the bottom of the pan and saute.
6. Add the tomato pieces and stir fry until the soup is fried.
7. Put the freshly fried fish pieces into the pot, then pour some cooking wine, or pour the soup of the fish with Chinese sauerkraut.
8, according to the situation in the pot, add a little water.
9. Add sugar, vinegar and some salt to taste.
10, turn down the heat, cover it, drain the soup, and sprinkle some chopped green onion before cooking.
After completing the above steps, we can eat sweet, sour and tender fish pieces. Here, Peng Jiu runs errands to remind you that it is also a good choice if you can add a proper amount of ketchup to this dish. Because this dish only uses fish, fish head and fish tail are not used, and it can also be cooked into soup; Finally, when the fish pieces are put into the pot for the second time, try not to stir fry them, otherwise the fish will be easily broken.