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The highlight of this dish is in the soup, the soup is very good, the fish can be dipped in the sauce to eat, you like to eat spicy can be dipped into the soy sauce chili sauce is even more delicious, sour and spicy fish can be matched with two large bowls of rice.

Author : Don't leave yourself where you are

30 minutes

Sour

Intermediate

Other

Stir-frying

Other

Ingredients

Grass carp 1 catty

Tomato 3

Ginger 1 piece

Salt to taste

Egg white half

Wine

Scallion moderate

Starch moderate

Oil moderate

Scallion a little

Methods

1/11Tomato cleaned and cut into cubes, ginger sliced more, scallion cut into scallion flowers, standby

2/11Fish cleaned, boneless and cut into thin slices

3/11Fish fillets first with a little bit of water and then with a few minutes of cooking time

3/11Fish fillets first with a few seconds of cooking time

3/11Fish fillets first with a lot of water and then with a lot of water. >3/11 fish slices first with salt, cooking wine to catch the pulp (water) and then put the egg whites mixed well and then to the starch mix.

4/11 hot pan hot oil (oil temperature must be high, easy to get out of the red oil), put the tomatoes and ginger quickly stir-fried to the paste

5/11 add the right amount of water boiling,

6/11 then put the fish bones and so on in the medium heat simmering for 10 minutes

7/1110 minutes after the soup put salt, like to put the chicken essence of chicken essence can be put a little bit of chicken essence is more fresh, I did not put chicken essence, (the flavor must be put enough, you can taste test),

8/11 turn to high heat for 30 seconds, and then into the fish slices, with a spoon gently push the fish slices so that it is heated uniformly, and when the soup boils again immediately turn off the fire. Serve on a plate and sprinkle some chopped green onion on it.

9/11 finished picture

10/11 close up

11/11 close up

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Shangha Recipe Tips

Don't put too much egg white, or it will become egg flowers, and not too much cornstarch.

2, fish fillets in the marinade, the amount of salt must be enough amount, otherwise the final fish fillets have little flavor amount.