1. Main ingredients: sliced black fish, sprinkle some salt and cornstarch, pour 2 tablespoons of cooking wine and stir well; Accessories: peel and cut cucumber, cut tofu skin into strips, wash bean sprouts, cut green garlic and celery into strips, peel and cut tomatoes
2. Stir-fry the fish bones in a hot oil pan, add 3 large bowls of water, bring to a boil, turn to a low heat, and cook slowly
3. Stir the dried chili, ginger and garlic cloves until fragrant. Put the prepared green peppers, tomatoes and tofu. Add 1 tablespoon of bean paste and stir fry until the tomatoes are soft and mashed. Pour in the soup made with fish bones. Then add green garlic, salt and MSG to taste.
4. After the soup is made, add the cucumber, bean sprouts, and tofu skin and cook for 15 minutes. Finally, put the marinated fish fillets and blanch them for about 3 minutes, sprinkle with dried celery and green garlic leaves, and then put it in the pot. If you have an electric pot, you can cook it slowly.
Tips:Steamed tomatoes are easy to peel; fish fillets can be blanched for a few minutes or they will not get old easily
