1, fish cut large thin slices, fish head shaved in half, fish bone cut section, fish head, bone with cooking wine (slightly more), salt, white pepper marinade for 20 minutes.

2, tomato cut into chunks, garlic sliced, ginger minced.

3, frying pan oil (oil a little more), sixty percent heat, ginger and garlic into the stir-fry, followed by tomato chunks put in, stir fry for 2 minutes.

4, pour in the tomato sauce, medium-low heat, stirring constantly, stirring until the sand, about 10 minutes.

5, pour two bowls of water to boil (water must not put too much, will not taste), put the appropriate amount of chicken essence, salt, white pepper, sugar.

6, and then pour the fish head fish bone first, cook about 5 minutes or so.

7, put the fish slices into, slide loose, wait until the fish slices become white, sprinkle with green onion can be up.

Fish fillet cutting method:

1, the clean fish flat on the chopping board, with a knife in the tail across a cut deep to the fish bone, the knife from the incision close to the fish bone to the fish head direction pick to the bottom of the gills, the same way to cut the other side.

2. Cut off the head of the fish, and then separate the head, bones, and flesh from the fish on both sides.

3, will be sliced down to the fish skin side down, one hand to hold down the fish, one hand holding the knife will be sliced diagonally into the fish can be.