1Remove the viscera and clean the fish. Control the water content.
2Disperse the eggs and sprinkle them on the fish to catch them evenly.
3Heat the oil in the pan (more oil) and fry the fish wrapped in the egg liquid into golden yellow. Remove.
4Keep the bottom oil in the pan. Stir-fry the onion and ginger slices until fragrant. Then stir-fry the tomato sauce until fragrant. Stir-fry the sugar and vinegar into a sweet and sour taste.
5Boil the water in the pot. After boiling, put the fried fish into the pot and simmer slowly.
6Season with proper salt until the soup is thick.
The taste of this fish is sweet and sour. Its very delicious. But we still recommend that we use the hairtail to make this fish. When choosing the fish, we must choose the narrower and thinner one. When frying, we should fry the fish more for a while, fry it into the drier one, and then stew it. When cooked, it tastes similar to the canned fish we bought. Dinner at the moment. Because I had no hairtail on hand that day, it was made of barracuda, which proved to be very tasty.
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