Chinese Food
The rich taste of tomato basil without water
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Baasha fillet is tender and Kwai free. It is suitable for both young and old. Eat for your family members. Longli fish can do the same. But Basha fish and Longli fish are different. Longli fish is more compact. It's not as thick as Basha fish. It tastes slightly different.
Cooking ingredients
Cooking Steps
Step1:Cut the cross knife on the top of the tomato. Scald it in boiling water, peel and cut into small pieces. Cut the onion into small pieces for standb
Step2:After the natural thawing of Longli fillet, rinse and drain the water. Add cooking wine, starch, white pepper and a spoon of oil. Mix well and marinate slightly
Step3:Add some oil to the pan. Heat 50% of the fish fillet. Fry slowly over low hea
Step4:You can fry some onions together. Turn it over gently in the middle. Fry until the fillet is a little golden. Put it out and put it on a plate for later use
Step5:Leave a little oil in the pan. Stir in tomatoes and onions. Season with a little sugar and salt
Step6:Stir fry until the tomato is juicy. The onion becomes transparent. Put the fried fish in and stir gently until it is even
Step7:All right. Turn off the heat and get out of the pot.
Step8:It's on the table. Sprinkle a little shallot to decorate it. It's very delicious (✪✪
Cooking tips:Fish fillet before frying is not so easy to break. Finally, the pot can be Kwai fried once and then.
