Ingredients
A 3-poundChinese grass carpquarter of the back meat (about 200 grams), cookedmillet kernels, cookedpeas, each a little bit,cornstarch50 grams or soSeasoningstomato sauce

60 grams or so, 1 teaspoon of cooking wine, 1 gram of salt
Steps1. Cut the back meat of the fish into half-length strips

2. Then cut them into small pieces about 3 centimeters long
3. Make a crosshatch cut on top
4. Soak in water for 30 minutes, drain and coat with cooking wine and salt
5. Coat with cornstarch
6. Fry in oil
7. Until the surface is crispy.
8. Add a little bit of oil and tomato sauce to the pot
9. Add the fish pieces
10. Then add the cooked millet kernels and peas.
Stir-fry evenly.
Tips:1. The fish must be fried until crispy for a good taste.

2. Tomato sauce has an acidic and sweet flavor.
3. Adding other vegetable grains makes it more appealing.
The plum sauce has a sour and sweet taste.
Adding other vegetable particles makes it more appetizing.