Fish Fillet with Tomato Sauce

Overview

Longli fish has fewer bones, thicker meat, and is not fishy.

Tags

• hot dishes
• cornstarch
• dragon fish
• egg white
• ginger
• lao gan ma
• light soy sauce
• oil
• old soy sauce
• onions
• red rice pepper
• white sugar
• garlic
• green pepper
• salt

Ingredients

Steps

1. 1 Mix the egg white into the fish fillet, and coat each piece with a thin layer of cornstarch

   

2. 2 Add a small amount of oil in a pan and fry over low heat until golden brown on both sides

   

3. 3 All the fish are fried and put into bowls for later use

   

4. 4 Prepare tomato juice (three spoons of corn flour, a small amount of salt, one spoon of white sugar, one spoon of Laoganma, two spoons of light soy sauce, one spoon of dark soy sauce, half a bowl of water and stir well) I think you can make your favorite juice according to your own taste, such as tomato juice, or spicy and sour juice

   

5. 5 Add oil to the hot pan and sauté the garlic, ginger, rice and pepper until fragrant

   

6. 6 Add the chopped green pepper and onion and stir-fry

   

7. 7 Pour in the fried fish fillets, stir-fry twice, and pour in the prepared tomato sauce

   

8. 8 Pour in the fried fish fillets, stir-fry twice, and pour in the prepared tomato sauce