Practice 1:

1: Wash the meat of grass carp, remove the skin and bones, and cut into 1cm thick slices. Place in a bowl, season with 1/2 teaspoon salt, cooking wine and dry starch, mix well and marinate for 20 minutes.

2. Heat the oil in a flat non-stick sauté pan over medium-high heat until it reaches 70% of the temperature, then fry the fish over medium-low heat until both sides are golden brown.

3. In a bowl, combine the tomato salsa, water, white vinegar, sugar and remaining 1/2 teaspoon salt.

4: Heat another wok, add a little oil, pour the sauce into the wok, stir in the same direction with a spoon, and pour on the cornstarch to thicken the sauce.

5. Pour the sweet and sour gravy over the fried fish.

6, finally sprinkle some cooked white sesame seeds, garnish can be.

Practice two:

1, fish belly filet washed, cut flower knife, and then cut into four square pieces of fish.

2, the fish pieces evenly coated with groundnut flour, into the 150 ℃ frying pan about 1 minute, fried and ready to use.

3. Cut bell peppers into small dices, shred onions and set aside.

4: Pour white vinegar, sugar, eggplant juice, water and salt into a bowl, mix together and set aside.

5: Add the onion and garlic to the pan, then add the sauce from recipe 4 to the pan and stir-fry.

6: Add the fish balls from recipe 2 and the bell peppers from recipe 3 to the pan and stir-fry to taste. Add the cilantro to the pan and serve.

6.