The tips for preparing the sauce for homemade sweet and sour fish are as follows:

The first method: first sauté the ginger, green onions, green peppers and onions with an appropriate amount of oil, then add water and hawthorn Slices and tomatoes are boiled. After about 20 minutes, use fine cloth and sieve to filter out the residue. Then, add sugar, soy sauce, edible rose coloring, and finally white vinegar, and then roll it over the fire for a while.

Second method: Saute green onions, celery, carrots, pears, garlic, and cloves in vegetable oil until fragrant, then add water, add hawthorn, bay leaves, and peppers and cook over medium heat until soft. The flavor substances and nutrients in the filter are fully dissolved in the water, and the filter residue becomes the base juice. Then add ketchup, Worcestershire sauce, rose wine, sucrose, and salt to the Wangji juice and boil over high heat until it becomes a whole. After cooling, add white vinegar and minced garlic and it's ready.

The third method: heat the pot, add a little oil, pour in the tomato sauce, add half a spoon of sugar, half a spoon of vinegar, half a spoon more of water, a little salt, wait until it bubbles, then pour a little Just hot oil will do.