Tomato fillets are super delicious home cooking, sweet and sour, and the bibimbap in soup is super awesome! Fish fillets are very tender and are especially popular when served with wine or rice.
Its homely practice is simple, let's take a look!
Royalties
1 sea bass, 2 tomatoes, 2 spoonfuls of tomato sauce, 1 egg, 1 teaspoon of salt, a pinch of pepper, 1/2 tablespoon of sugar, a little cooking wine, 1/2 tablespoon of white vinegar, 2 shallots, 1-2 spoons of starch, 4 slices of ginger, 4 cloves of garlic.
steps
1, first cut off the head of the sea bass, slice the fish from both sides, chop the fish bone and fish head into small pieces, and slice the fish into thin slices;
2, put the fish head and fish bones in a large bowl, add minced onion and ginger, a little salt, a little pepper, cooking wine, catch and mix evenly and marinate for 30 minutes;
3, put the fish fillets in a large bowl, put in a little salt, pepper, cooking wine to catch well, put in 1 egg white, put in the starch to catch well, marinate for 30 minutes to taste;
4, the top of the tomato cross, boiling water for a while, peel off the skin, cut into small cubes;
5, heat the wok, pour in the appropriate amount of oil, when warm, put in the onion, ginger and garlic, stir-fry after the incense, add diced tomatoes, tomato sauce, fry out the red soup, add the appropriate amount of water, salt, sugar, high heat to boil;
6, first put in the fish pieces, boil after turning the heat down, cooked after fishing out and spread on the bottom of the plate, put the fish fillets into pieces, put a little white vinegar in the pot, boil and cook for a while, float up to turn off the heat;
7: Pour the fillets on the plate and sprinkle with shallots to garnish and you can eat!
Let the food become homely, share it with the family, and live up to the love and food!
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