Ingredients:

Three Grilled Fish, Garlic, Shredded Ginger, Cooking Wine, Pepper, Salt, Lemon, Tomato Sauce.

Making:

1. Wash the skinned fish and make a cross cut on the fish body.

2. Take a large bowl, put in the grilled fish, add appropriate amount of salt, pepper, cooking wine (a little), garlic, shredded ginger, mix it well with chopsticks and marinate for 30 minutes.

3. Evenly coat the surface of the fish with cornstarch and deep-fry it in a frying pan until golden brown.

4. In a separate pan, add a little oil, and when the oil is 3-4% hot, add two tablespoons of tomato salsa and one tablespoon of sugar, and stir-fry over low heat.

5. Pour in the skinned fish and stir-fry, so that it is evenly coated with tomato juice, squeeze in a little lemon juice, sprinkle a little chicken stir-fry, turn off the heat to plate.

Tips:

This dish is salty and fresh, sweet and sour appetizer, the meat outside the crispy tender, the most important thing to take care of the fish.

The practice of skinned fish

I'll teach you to do skinned fish (very simple, not time-consuming, very well cooked):

First wash with salt and ginger drowned for 10 minutes

Branching the pan pouring oil, oil, as the amount of usual stir-frying vegetables; will be drowned in skinned fish frying brown and then take out.

Then put sugar in the oil in the frying pan (3 - 4 spoons), slowly stirring until the sugar melted foam (at this time the sugar is mainly for coloring);

and then put onion, ginger and garlic frying yellow, and then put soy sauce wine, a little bit of salt, water (boiled water), the frying of the steak fish into the, and then put some edamame a piece of burnt, high heat boiling and then low fire slow burned.

When it is almost cooked, add salt,

Then collect the soup (that is, a few minutes with high heat remaining a small amount of soup)

Put monosodium glutamate (MSG) in the pot