Home Cooking Recipe:


Sweet and sour taste, special for small pots



  1. Pack the squid slices into pieces, and use the ear knives in the knives to make the best and fast. It is best to help fix the fish head so that it is efficient. Fill the fish fillet with white wine, salt, pepper, and a small amount of pepper powder for 20 minutes.

  2. After the egg white is broken up to a yellow bubble, pour it into the fillet, stir evenly, then spread the dry starch, mix it evenly, then add a small amount of salt, then marinate for a while.

  3. Tomatoes are diced, and you can go without peeling. Onion ginger slice spare

  4. The cauldron is boiled, the fish fillet is thrown in and boiled until the color changes, floated out, drained, and spared (there will be a lot of white foam in the process of cooking, and it will be scooped with a spoon)

  5. Heat the wok hot oil, add the onion ginger and fragrant, then add the tomato diced, add the salt, stir fry first, then change the small fire, add the appropriate amount of water and sugar, water starch, keep stirring, and pick up the tomato skin by the way, After boiling until thick, sprinkle half of the chopped green onion on the cooked fillet, pour the tomato sauce on top, and sprinkle with the remaining chopped green onion.

  6. When you eat, just stir it.


1. If you like to drink soup, put more water on it. Don’t cook too thick. 2, this fish is best to use black fish, less stab, tender meat 3. When the fish fillet is marinated, the salt can be put more. When cooking the fish fillet, you can also put some. Look at your taste 4, the fish fillet is best cooked in advance, because there will be a lot of white foam, it feels bad. I don't like very greasy, so I don't use fried fish fillets. Boiled fillets are tenderer and more fragile, so be careful when you fish out and drain, don't destroy integrity.

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