Tomato fish stew recipe

Tomatoes and fish are both my favorite foods. Today I will teach you the specific steps of making tomato stewed fish:

Tomato fish stew method:

1. Open the stomach of the grass carp, remove the internal organs, remove the scales, and cut into rectangular cubes. Dice 2 tomatoes, cut 2 tomatoes into petals, slice the ginger, and cut the scallions into sections.

2. Put the grass carp pieces into a bowl, add ginger slices, rice wine and salt, mix well with your hands, and marinate for 15 minutes.

3. Put corn starch in a plate, put the fish pieces in and coat them with a thin layer of corn starch. If it is too thick, pat it dry with your hands.

4. Heat oil in a frying pan, add the fish pieces, and fry over medium-low heat.

5. After frying until the surface is golden brown, turn it over and continue frying until both sides are golden brown. Remove from the oil and set aside.

6. Wash the frying pan, reheat a little oil, add ginger slices and chopped green onions and stir-fry until fragrant.

7. First add 2 chopped tomatoes and stir-fry over low heat.

8. Add tomato sauce, sugar, soy sauce, salt and water, bring to a boil over medium heat, then simmer until the diced tomatoes are dissolved.

9. Add the fried fish pieces and large tomato chunks, cover and simmer for about 10 minutes.

10. Turn the fish pieces over several times during the cooking process so that they can be fully immersed in the sauce. Cook until the sauce thickens. Finally, add chopped green onions, chicken essence, and white pepper powder before serving.