Roasted crucian carp with tomato
We have a lot of fish here, all kinds of fish, mostly marine fish. This carp is brackish and semi-fresh water. It is slightly more delicious than ordinary river ponds. It is not as fishy, but the meat is really very tender. So I will buy it often and usually braise it. This time, I add tomatoes to it, which is sour and sweet in summer and makes it appetizing.
Recipe Recommendations
- crucian carp a
- tomato three
- ginger slices 5 pieces
- garlic rice 3 capsules
- green onion 2 pieces
- ketchup 2 tablespoons
- salt appropriate amount
- pepper Appropriate amount 1 spoon
- sweet and sour
- burn
- ten minutes
- simple
Steps for Roasted crucian carp with tomato
1
Clean up one carp for later use.
2
Cut tomatoes into slices and set aside.
3
Cut ginger, garlic and chopped green onion for later use.
4
Put two slices of ginger in the hot oil in the pan, fry the crucian carp, and serve for later use.
5
Pour two-thirds of the tomatoes into a wok and stir-fry slowly.
6
Stir fry until the tomatoes are soft and tender and add appropriate amount of ketchup.
7
Add a bowl of water.
8
Pour the previously fried fish back into the pan, add two slices of ginger, and add appropriate amount of salt.
9
Pour the remaining one-third of the tomatoes into the pan and cook slowly for a while.
10
After the fish is cooked, turn on high heat to collect the sauce and add a little pepper and chopped green onion.Roasted crucian carp with tomato Make Tips
Leave some tomatoes behind so that you can finally eat large pieces of tomatoes, which will have a better taste. In order to taste them better, I shoveled the fish to pieces, and add sugar to those who like sweet taste.