Perch in tomato sauce

1

Raw material diagram. Blanch green beans, corn and carrots in water, remove and drain.

2

Remove the head of the perch and remove the middle spine from the belly (the skin is continuous. Cut the flower knife, marinate with salt and pepper for ten minutes to taste.

3

Use kitchen paper to drain the water and evenly coat the fish with starch, including the inside of the flower knife, otherwise it will not open.

4

Put it into an oil pan and fry it over high heat to shape, remove it and fry it again (it is best to cook it after the juice is cooked) until it is golden and crispy.

5

Put the ketchup, white sugar, fruit vinegar, half a bowl of water, and green beans, corn and carrots into the pan. Bring to a boil over high heat, thin and thicken until the soup is sticky.

6

Pour the cooked juice on the re-fried fish while it is hot.

1. I will buy a new fish in a few days and make it for everyone to see the detailed shape. The tail should be pulled out from the mouth of your stomach just like making shrimp balls. 2. Learning chefs must know how to mix ketchup. But it is not fixed, because some people like to eat slightly sour foods, and some don't. My ratio is based on my family's taste. 3. Ketchup is crucial to this dish. Because good ingredients determine good taste. For so many years, my family has only used Heinz's ketchup. Heinz's ketchup is relatively expensive, but it has a certain reason. Some friends like to use their own ketchup. Whatever. 4. It is best that the frying pan and the juice boiling pan are not the same pan, because the re-frying pan is best cooked in the juice. Because the juice is poured on the fish while it is hot, the fish is still crispy on the outside and tender on the inside. 5. Eat it while it's hot, sure!