|Grass fish||About 700 grams|
|Cooking wine||1 teaspoon|
|Dry starch||1 tablespoon|
|White vinegar||2 tablespoons|
|White sugar||2 tablespoons|
|Water starch||1 tablespoon|
Wash the grass carp meat, remove the fish skin and fish bones, and cut into 1cm thick slices.
Put in the pot, add 1/2 teaspoon of salt, cooking wine and dry starch, marinate for 20 minutes.
Pour the oil into the non-stick pan in the flat bottom (larger than the cooking oil). When the fire is heated to 70%, put the fish in the pan.
Fry until low on both sides, remove the drained oil, and put in the dish.
Pour tomato sauce, water, white vinegar, sugar and the remaining 1/2 teaspoon of salt into a bowl and mix well
Heat another pot and pour a small amount of oil (1/3 of the daily cooking). Pour the prepared juice into the pan and stir it in the same direction (clockwise or counterclockwise) with a spoon.
Finally, topped with water starch
Pour the sweet and sour sauce on the fried fish pieces
Finally, sprinkle some cooked white sesame seeds and garnish them.