2. Cut off the fish head, then cut it into the fish head with a flat knife, then remove the fishbone and cut it into a flower knife. Be sure not to cut off the skin of the fish, it will break.
3. Put the fish cut by the flower knife on the plate, add cooking wine, salt, monosodium glutamate and pepper to taste, and evenly coat the egg white liquid on the fish cut by the flower knife.
4. Sprinkle dry starch on the fish, evenly sprinkle on both sides of each piece to make the fish look dry, so that the oil is not easy to spill when frying in the oil pan. Clean the raw powder in the gap and shake off the dry powder that is not sticky.
5. Heat the oil in the pan, fry it in the oil pan until golden brown, remove it and put it on a plate for later use.
6. Put oil in the pan and stir-fry the tomato sauce. You can add some salt, 2 tablespoons sugar and 2 tablespoons vinegar.
7. When the sugar and salt melt and the soup thickens, pour it on the fish in the plate and serve.