Tomato and chrysanthemum fish
White vinegar can be added according to your taste, and it is best to consume about 3 kilograms of grass carp
Recipe Recommendations
- grass carp appropriate amount
- bean powder appropriate amount
- Jiang appropriate amount
- ketchup appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- white vinegar appropriate amount
Steps for Tomato and chrysanthemum fish
1
Slaughter and wash the fish, take two pieces of clean fish meat and cut them into 4 cm square fish pieces, skin side down, use a straight knife to carve them into a cross knife, place them in a bowl, add cooking wine, salt, and ginger, mix well, pickle for 10 minutes, and then remove the fish pieces and pat them with dried bean flour for later use.2
Take a small bowl, add white sugar, ketchup and wet starch to make a sauce for later use. Place the frying pan on high heat, add in the cooked oil, and heat until it is 70% hot. Put the fish pieces into the pan and fry them. After the oil temperature rises, fry them again. Remove the pan and plate them.3
Leave the oil in the original pan and pour into the sauce to boil, pour the oil on the chrysanthemum fish and serve.