Chrysanthemum fish

Overview

The sweet and sour taste is very appetizing, and the eggplant red appearance makes you feel better!

Prepare ingredients
Remove the bones from the fish and cut with a diagonal knife (do not cut off the skin)
Cut each into three pieces into a group
Cut into strips (do not cut off the skin)
Soak the cut fish in water
Remove and drain the water
To dry fish, add half an egg white, a quarter teaspoon of salt, a little chicken powder, a third of a teaspoon of pepper, a little grated ginger, and two teaspoons of cooking wine (don’t use too much force, as it will break the fish)
Coat evenly with cornstarch and shake well
Wrap all fish meat in cornstarch and set aside
Pour an appropriate amount of oil into the pan and heat it until it is 70% hot. Coat the fish with cornstarch and deep-fry it
Fry until it changes color and take it out
Fry again until golden brown
Take out the oil control plate
Leave a little oil and stir-fry the tomato sauce
Add an appropriate amount of water, two teaspoons of sugar, and a little salt to taste.
Pour the cooked tomato sauce evenly over the fried fish
Finished product