Do you know how to make tomato fish in ketchup? Fish in tomato sauce is very delicious, what is the

Ingredients: Fish, Tomatoes, Tomato Paste, Green Onion, Ginger, Garlic, Star Anise, Spices, Sugar, Soy Sauce, Salt, Vinegar, Oil, Five-spice Powder, Light Soy Sauce.

1. First of all, remove the head, tail, and internal organs of the fish, and make a few cuts on the oblique mouth of the fish.

2. Cut the green onion into sections, slice the ginger, peel the garlic and pat it lightly.

3. Put the cleaned fish in a pot, add green onions, ginger slices, five-spice powder, a little salt, the taste is very fresh, light soy sauce, mix and smear the fish to the whole body and belly, and marinate for more than half an hour. <>

4. During the process of marinating fish, you can prepare tomatoes and dice, and put green onions, ginger, garlic and star anise in a bowl for later use. 5. Pour cooking oil into the pot, wait for the oil to become hot, pour in the bowl of onions, ginger and garlic and other seasonings, pour in tomatoes and stir-fry after the fragrance, add tomato paste, stir-fry until the soup comes out, add sugar, soy sauce, oil, salt and stir-fry, then add vinegar, then stir-fry to make the fragrance, and finally add water. 6. After the soup boils, put the fish into the pot, cover the pot and stew the fish until the soup is thick, and the soup is removed from the pot.

1000 grams of mackerel, a box of tomato sauce, and a bottle of beer.

Excipients: green onion, ginger, star anise (star anise), dried red pepper (no need for those who do not eat spicy), Sichuan pepper, cooking wine, sugar, vegetable oil, salt, chicken essence.

Production: <>

1. Wash the mackerel with internal organs, head and tail, cut the green onion into sections, slice the ginger, and marinate the mackerel with green onion, ginger, red pepper, cooking wine and salt for one hour. Salt should be less, because there will be salt in the back. In the middle, the marinade should be turned once to make it even.

2. Remove the marinated ingredients from the marinated mackerel, dry the surface with a clean rag, put it in a frying pan and fry it in oil over low heat until golden brown on both sides.

Frying is done to shape the mackerel so that it doesn't break.

3. Take a wok, put a little vegetable oil, heat the oil and put in the green onion, ginger, spice (star anise), dried red pepper, Sichuan pepper, stir-fry until fragrant, then add tomato paste, salt, sugar and stir-fry a few times, add the fried mackerel and beer.

4. After the fire boils, simmer for 20 minutes, but the longer the simmering time, the more flavorful the mackerel.

5. Remove from the pan, cool thoroughly and put on a plate. Ha: A delicious mackerel with sweet and sour salty tomato sauce is done!

Use; Edible. Delicious and sour. It can be used as an appetizer, and it couldn't be better to have some mackerel in tomato sauce before eating.

There are many fish suitable for eggplant sauce, such as: cod, hairtail, yellow croaker, tench, crucian carp, dragon fish, etc. The following is an introduction to a method of tomato fish, I hope you can like it.

Put the cleaned fish in a basin, add green onions, ginger slices, five-spice powder, a little salt, the taste is very fresh, light soy sauce, mix and apply the fish to the whole body and belly, marinate for more than half an hour (or longer, this step is to better taste the fish and remove the fish).

Prepare two mackerel, change the knife of the fish body, good taste, heat the oil, fry the mackerel on low heat until golden on both sides, add the green onion, ginger and garlic, fry until fragrant, add tomato sauce and stir-fry, add water, salt, light soy sauce, cooking wine, white vinegar, sugar, and finally put in star anise, and reduce the juice over high heat to get out of the pot. Put 30 grams of lard in a frying pan, spread the hairtail fish on the bottom of the pan with hot oil, fry it until golden brown on both sides, pour in the remaining soup of the marinated fish, boil for about a minute, and take out the uniform size plate. Tomato sauce fish practice on the market, many fish can be used to make eggplant juice fish, as long as the raw materials are used, the method is right, and the collocation is reasonable. Appropriate amount of black fungus, grass carp segments, winter bamboo shoots, peas, chives.

Professionally use grass carp, because grass carp is generally larger, the meat is more tender, after changing the flower knife under the oil pan to fry the dry starch, the outside is charred and the inside is tender, plus the sweet and sour taste of the ketchup, it is definitely delicious. I hope you can help with a little personal experience. There are a few things to keep in mind.

The fish should be thick. The meat should be tender. There should be fewer small spines.

The fish doesn't have to be too big. Osmanthus fish is usually suitable. Sea bass.

Again, it's herring. Thank you.

Tomato fish is a local dish with full color, flavor and flavor, and belongs to Sichuan cuisine. Mackerel is used as the main ingredient, and the process is boiled, and the difficulty of making is medium. Mackerel has the effect of replenishment, and people with anemia and malnutrition should eat more.

I like to use tilapia, fry until golden brown, put tomatoes, an appropriate amount of porridge soup (too mushy is not suitable), tomato juice, sugar, aged vinegar, chicken powder, oyster sauce, salt and simmer over low heat to collect the juice.

Remove the head and internal organs of the mackerel, wash and absorb the water, hit a flower knife on both sides, add more oil to the pan, put in the mackerel, fry on low heat until golden on both sides, add green onions, ginger, garlic, star anise, Sichuan pepper, dried chili, a tablespoon of tomato paste, a spoonful of white vinegar, half a spoon of sugar, add water to cover the fish, add a small amount of cooking wine, soy sauce, oyster sauce, salt and boil, turn to medium heat and simmer for 30 to 40 minutes, collect the juice and remove from the pot.

1. Remove the internal organs of the fish, wash and drain, and cut the fish into sections if it is large.

2. Fry the fish until golden brown on both sides. (You can use ginger slices to wipe the bottom of the pot in advance, and then put the fish in the pot when the oil is hot, so that it does not like to stick to the bottom of the pot).

3. Put the bottom oil in the pot, put the green onion, ginger, garlic and ingredients in the pot and stir-fry until fragrant, then put an appropriate amount of soy sauce, add water, and then put in the fish. The water should be submerged with fish.

4. After the water boils, add cooking wine, rock sugar, salt, and tomato sauce. (I put 15-20 pieces of rock candy on these fish).

5. Finally, put the soup and fish in a pressure cooker for 20-30 minutes.

Wash and process the fish, cut it into small pieces, add cooking wine, green onions, ginger, and salt to marinate for about ten minutes, add water to the pot, cook the fish, heat the oil, add tomato paste, green peppers and diced tomatoes, add salt to taste after stir-frying, some lemon juice, then add a little water, put the fish fillets in, and stir-fry evenly.

First of all, after cleaning the fish, cut the fish into pieces, add some oil to the pot, put in the green onion, ginger, garlic, bay leaves, Sichuan pepper, put the fish meat into the pot and stir-fry, add an appropriate amount of salt after two minutes, then add water and eggplant, add monosodium glutamate and chicken essence, and then boil for 10 minutes to reduce the juice.

It is to remove the internal organs of the fish and cut it off, then add some seasonings to marinate it, put oil in the pan, then put the fish in, fry it until golden on both sides, then put the fish in the pressure cooker, add tomato sauce and marinated fish sauce, and then simmer it.

Detailed steps for making tomato sauce fillet: 1. Prepare the ingredients. 2. Cut into slices.

3. Pat the green onion white and squeeze out the juice. 4. Add green onion and ginger juice, add a small amount of cooking wine and salt and mix well (grasp it well with your hands to make it flavorful) 5. Eggs and starch can be matched.

Materials. Tomatoes a.

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