Perch in tomato sauce
By JessHamill
Ingredients: tomato sauce
Recipe Recommendations
- bass art. 1
- cornflour 1 cup
- salad oil 5 cups
- tomato sauce 5 tablespoons
- white vinegar 1 tablespoon
- white sugar 1 tablespoon
- water 1 cup
- salt 1 teaspoon
- white pepper 1 teaspoon
- cooking wine 2 tablespoons
- eggs one
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Perch in tomato sauce
1
Wash the fish, cut off the head and remove two slices of fish.
2
Cut off the edge of the fish belly, leaving boneless fili.
3
Start with oblique knife and slice from the tail of Philip.
4
Do not cut off the first three strokes, cut off the fourth stroke. Cut all the fish in this way.
5
Then change the cut fish slices into strips with a knife, but do not cut them.
6
Marinate the sliced filet, fish head and other parts with marinade for 5 minutes. Then evenly wrap it in raw flour.
7
Pour into a 70% or 80% hot oil pan and fry until golden brown.
8
Arrange the plates in the order of head, middle and tail.
9
Bring the sauce to a boil in a hot pot, stir until thick, and pour over the fish on the plate.