Fish in tomato sauce fresh fish 1 (about 700 grams), 50 grams of green persimmon pepper, 45 grams of tomato salsa, 20 grams of cooking wine, 15 grams of vinegar, 5 grams of salt, 10 grams of sugar, green onion, ginger **** 15 grams, 5 grams of starch, 2 eggs, 70 grams of oil. (1) Remove the fish scales, viscera, head and tail, wash and remove the fish spine. Cut the fish into strips. (2) Put the meat of the fish strips in a bowl, add 5 grams of cooking wine, 1 gram of salt, 1 egg, mix well, then add 2 grams of starch, scratch well. (3) frying pan on the fire, add 50 grams of oil, burned to 60% hot, the fish strips into the stir fry, to seven mature when removed to drain the oil, put on a plate. (4) will be onion, ginger slightly shoot. Frying pan on the fire to stay 20 grams of oil, the next onion, ginger sautéed flavor and remove, put the tomato salsa slightly stir-fried, that is, into the wine, vinegar, salt, sugar, water (100 grams), will be put into the fish strips, open the pot after a slight boil for 1 to 2 minutes. (5) persimmon pepper cut into a diamond shape with a side length of 2 cm, blanch in boiling water. Dissolve starch in water. (6) Put the persimmon peppers into the pot and thicken with the water starch juice, then serve. Taste sweet and sour, salty and fresh, bright color. Crispy fish with eggplant sauce Ingredients: Main ingredients: 1 carp (weighing about 1500 grams), 15 grams of green onion, 15 grams of ginger. Seasonings: 50 grams of vinegar, 10 grams of refined salt, 100 grams of sugar, 50 grams of wine, 25 grams of sesame oil, 150 grams of tomato sauce, 1000 grams of peanut oil (consumed about 100 grams). Method: (1) carp remove scales, gills, fins, viscera and wash, oil spine at the back of the split into two valves, and then diagonally batch into a tile-shaped block, with wine and salt marinade for about half an hour. Onion, ginger are cut into pieces. (2) frying pan on high heat, add peanut oil to eighty percent heat, the fish piece by piece into the frying pan, deep-fried into a crispy golden brown, remove from the oil. (3) frying pan back on the fire, leave a little oil in the pot to heat, add chopped green onions, ginger stir-fry, then into the tomato sauce, sugar, vinegar, and then pour into the fried fish, juice, and then cool. When serving, use a knife to chop the fish into a strip on a plate, dripping sesame oil that is ready. Features: bright red color, crispy fish, sweet and sour.