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Mandarin Fish in Tomato Juice

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live mandarin fish 250g
cabbage leaves
100g sugar
5g scallion
10g ginger
100g tomato ketchup

  • Clean the fish and cut into long slices, score the two sides, steep in scallion and ginger sauce and cooking wine for 30 minutes.
  • Then coat the fish slices with dried cornstarch, deep-fry in 8-fold hot oil till golden brown and look like grapes, transfer to a plate.
  • Scald green cabbage leaves, cut into grape-leaf-like patterns and place beside the fish "grapes".
  • Pour tomato ketchup into hot oil, stir well, pour over the fish.

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