Tomatoes are a common vegetable in our daily life, rich in nutrition and various in functions. They can be combined with a variety of foods to create delicious dishes, and tomatoes naturally have a sour-sweet taste, which can not only stimulate the appetite but also effectively promote digestion of the gastrointestinal tract. Tomato fish slices are more conducive to promoting blood circulation and beauty, and have anti-aging effects. Below, I will introduce several methods for making tomato fish slices in detail.

Method One

Half a grass carp, one tomato, one spoon of oil, a pinch of salt, a pinch of cilantro, one spoon of tomato sauce, half a spoon of ginger and garlic, one spoon of cornstarch, two spoons of cornstarch

1. Prepare the grass carp, slice off one side of the fish, and cut the large belly spines with a knife.

2. Cut into thick slices, put them in a bowl, add salt and cornstarch, and marinate for 15 minutes to flavor.

3. Pour vegetable oil into the pot, heat it to 150 degrees Celsius, and fry the fish until golden, then remove it.

4. Leave some oil in the pot, stir-fry ginger and garlic to fragrance.

5. Add tomatoes and stir-fry until they are soft and turn into sauce, then add tomato sauce.

6. Add a little rice vinegar and a little salt, stir-fry and thicken with cornstarch.

7. Add the fried fish slices and stir-fry quickly.

8. Sprinkle with cilantro and then remove from heat.

Method Two

Fish slices 300g, oil appropriate amount, salt appropriate amount, soy sauce appropriate amount, cooking wine appropriate amount, tomato sauce appropriate amount, sugar appropriate amount, scallions and ginger appropriate amount, carrots appropriate amount, green peppers appropriate amount

1. Mix the fish slices with soy sauce and cooking wine, then mix with cornstarch and marinate for 10 minutes.

2. Wash the green peppers, remove the stem and seeds, and cut into pieces. Wash the carrots and cut into slices.

3. Heat oil in a pot, stir-fry green peppers and carrots, then remove from heat. Add more oil to the pot, stir-fry the fish slices, then remove from heat.

4. Use the remaining oil from the slippery fish, stir-fry scallion and ginger to fragrance.

5. Add tomato sauce and stir-fry. Stir-fry until the oil turns red, add cooking wine. Stir-fry with sugar.

6. Stir-fry the fish slices in the pot. Add salt and stir-fry.

7. Stir-fry green peppers and carrots in the pot.

8. Stir-fry evenly and then remove from heat and serve in a dish.

Method Three

Eel (slices) 250 grams, tomatoes 1000 grams, starch 10 grams, ginger a little, garlic a little, green onions appropriate amount, cooking wine a little, salt 2 grams, salad oil 20 grams, sugar appropriate amount

1. Wash the fish slices, drain the water, add a few drops of cooking wine (do not add too much), cornstarch, and 1/4 of an egg white (optional). Mix well with your hands and let it stand for 15 minutes.

2. Wash and chop the scallions, ginger, and garlic in advance and set aside

3. Peel the tomatoes (lazy person’s peeling method

(Grilled on the fire), cut into small pieces

4. Pour 20 grams of salad oil into the pot, heat it up and add the tomatoes, add 2 grams of salt, and if the tomatoes have a sour taste, you can add a little white sugar.

5. Turn on high heat, stir-fry the tomatoes to become sandy and with sauce, then turn down the heat and simmer for 3 minutes. If the sauce is too thick, you can add some water at this time.

6. Add ginger slices (ginger slices can actually be marinated with the fish slices, I forgot to do so before, so this step is added).

7. Add the fish slices and turn off the heat (suitable for dishes with fewer fish slices), use a spatula to spread the fish slices, until the fish slices are completely colored.

Cooking Techniques

8. Remove from heat and pour into a large bowl; sprinkle with white pepper, and sprinkle minced garlic and chopped green onions on the prepared tomato fish.

9. Then pour hot oil at 80 degrees Celsius, and it will make a sizzling sound. The tomato fish is ready. Let’s eat it quickly.