2 pieces of Longli fish with ice are about 600g (less than 400g after thawing).

Marinated fish material (choose one of the following two marinated fish materials):

A. Appropriate amount of salt, cooking wine and starch.

B. shredded ginger, black pepper, salt, starch and olive oil.

Tomato sauce:

2-3 ripe red tomatoes (the sweet and sour old tomato is the best), chopped green onion, shredded ginger, tomato sauce and water starch.

Preparatory work:

1, Longli fish pieces are naturally thawed at room temperature, washed clean, cut into cubes with a square of 1.5 to 3cm and a thickness of about 1cm, put them in a bowl, add marinated fish ingredients and marinate for about 20 minutes.

2. Slice the side dish, and draw a shallow cross knife edge on the surface of the tomato for use.

Practice steps:

1, boil water in a pan, add tomatoes after the water boils, scald until the tomato skin bursts, remove them, peel off the tomato skin after cooling, and cut them into dices (if you want to taste the granular taste of tomatoes, you can cut half into small pieces and half into dices).

2. By the way, pour the marinated fish pieces into boiling water and blanch for about 2 minutes. When you see the fish pieces float, take them out and drain them for later use (if you want the fish pieces to taste better, you can quickly cool them in ice water).

3, a small amount of oil under the wok, heat, first put chopped green onion and shredded ginger to scent, find out that chopped green onion and shredded ginger are thrown away, then pour in diced tomatoes and stir-fry them over medium heat until the diced tomatoes melt into sauce.

4. Pour in tomato pieces and continue to stir-fry. At the same time, according to personal taste, add appropriate amount of tomato sauce for several times and stir-fry evenly.

5. Take a proper amount of water and pour it into the pot to boil, pour in the dragon fish pieces, pour in the water starch after boiling again, add salt and sugar to taste after simmering, and finally sprinkle with chopped green onion.

Experience sharing:

1, the time for blanching tomatoes should not be too long. Don't blanch tomatoes in advance, or the tomato juice will not be delicious.

2. Tomatoes must be ripe red tomatoes, and the old varieties of local tomatoes are better. The higher the oil temperature during stir-frying, the brighter the color of the fried tomato juice.

3, tomato sauce has the characteristics of turning sour, so it must be added to the pot for several times, and it should not be poured into the pot all at once.

4, Longli fish basically has no fishy smell, so there is no need to deliberately add seasonings to remove the fishy smell, and it is better to keep the natural fresh flavor of Longli fish.