Grass carp is also known as anchovy, mixed seeds, anchovy, anchovy, grass-root fish, grass-green, white anchovy. It is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients. It is also rich in selenium, which has anti-aging and beauty-preserving effects, and also has a certain preventive and therapeutic effect on tumors. For people with weak body and poor appetite, grass carp meat is tender and not greasy, so it can be used. Appetite, nourishing, cooking without monosodium glutamate is very delicious, grass carp to be fresh, cooking time should not be too hot, so as not to boil fish scattered. Todays tomato stewed fish is a popular delicacy among the people. It is very popular because of its simple and delicious preparation. It can be prepared by paying attention to the cooking temperature. Grass carp cubes can be pre-marinated and then fried with starch on both sides to prevent the meat from loosening after stewing. Finally, add the ten thousand-character soy sauce which can make the fish soup more delicious, and you will feel the special warmth of stewing fish in this cold winter.
Food Material List
1Grass carp Nuggets300g
2Medium-sized tomato2 pieces
3Spring onionAppropriate amount
4Ginger slicesAppropriate amount
1Wash grass carp segments and remove scales. Cut them into squares. Diced tomatoes, cut into petals, ginger slices, onion slices.
2Place grass carp pieces in a bowl, add ginger slices, cooking wine, salt, and marinate for 15 minutes.
3Put cornstarch in the bowl and fish into the thin cornstarch stick. If its too thick, pat it dry with your hands.
4Heat oil in pan, put fish in pan, turn to medium and small heat and fry until golden on both sides. Remove and drain the oil for reserve.
5Wash in a pan, reheat a little oil, add chopped tomatoes and stir-fry with a small heat.
6Add other tomato pieces and water, boil over medium heat, then turn to low heat until the diced tomatoes dissolve.
7Add sugar, salt and soy sauce.
8Add the fried fish and simmer for about 10 minutes.
9Turn over the fish pieces several times in the middle so that the fish can be completely immersed in the sauce, and boil until the sauce is thick. Finally, add the shallot section and white pepper to make the pot come out.
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