Tomato fillets


Snapper fillets 250 grams
30 grams of onion slices
30 grams of red bell pepper slices
Yellow bell pepper slices 30 grams
10 grams of garlic
Ginger 5 grams
Yolk 1/2 stars
Sweet potato powder amount


1 tsp salt
1/2 tsp caster sugar
2 tablespoons tomato sauce
1/2 teaspoon white vinegar
A little rice wine
Water 50cc


Soy sauce 1/2 tsp
A little fine sugar
Rice wine 1 tsp
Water a little cornstarch


  1. Wash and cut snapper fillets into small pieces, add all the marinade and pickled for about 15 minutes, add egg yolk grasping uniform, taken sequentially stained with sweet potato flour snapper fillets aside.
  2. Heat the pan to medium heat until the oil temperature about 150 ℃, snapper fillets into practice after a finish frying remove and drain grease; in the pan then add onion slices, red bell pepper slices, yellow bell pepper slices over the oil, remove and drain the oil reserve.
  3. wok, pour 1 tablespoon salad oil pan, with garlic and ginger in hot, add tomato sauce stir-fry until fragrant, then add seasonings and cook until boiling after remaining cornstarch with a little water (external weight) thicken, add the practice snapper fillet, onion slices, red bell pepper and yellow bell pepper slices 2 slices and mix well (or pour) can be.