Cod Fish Soup with Greens and Tomatoes

Name: Cod Fish Soup with Greens and Tomatoes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece tomato; 1 small handful Green Cabbage Seedlings; 1 piece Alaska Pollock; Some Cooking oil; 1 Green onion leaves; 3 slices ginger; 1 tbsp Cooking Wine; 1 tsp Corn flour; 1/2 tsp Sugar; 1/3 teaspoon salt

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Pollock, commonly known as saltwater fish or Korean saltwater fish, is an important species in the cod family and is widely distributed in the northern Pacific Ocean. Wild pollock fish from the deep seas of Alaska: The meat is fresh, tender and white, rich in nutrients, rich in a variety of amino acids and trace elements, high in protein and low in fat. It has been tested by professional X-ray machines to eliminate fish bone hazards to the maximum extent. , Leaving the most tender whole fish meat is very suitable for the elderly, children, and especially small babies. It is not only delicious, but also improves immunity and prevents influenza. It also has the "nutrition" The reputation of "teacher"~~~

Cod Fish Soup with Greens and Tomatoes

1. Prepare the ingredients

Cod Fish Soup with Greens and Tomatoes recipe

2. Take out the frozen Alaska pollock and let it thaw naturally at room temperature

3. Rinse and drain the water, place on the chopping board and cut into small pieces of fish fillets diagonally

4. Blended into cooking wine, can remove fishy smell and increase fragrance

5. Add some salt to increase the bottom taste of the fish

6. Some sugar will make the fish more delicious and tender

7. Then add the green onion, ginger slices and cornstarch and gently stir evenly

8. Finally, pour some edible oil to lock the surface of the fish without losing moisture, and marinate for 5-10 minutes

9. Clean the green vegetable seedlings and tomatoes, and then cut the tomatoes into small pieces

10. Heat the pan, pour the oil, sauté the onion and ginger, and pour the tomatoes

11. Stir the tomatoes until they are soft and juicy, pour in water and cover the high heat

12. Turn the water to a low heat, pick up the fish fillets with chopsticks and put them into the pot one by one

13. Simmer on medium-low heat until slightly boiling

14. Put the green vegetable seedlings

15. After opening again, add some salt to taste at the end.

Tips:
1. The frozen meat taken out of the refrigerator is naturally thawed at room temperature, which not only keeps the nutrition and does not destroy it, but also tastes delicious
2. Pollock fish meat is tender, boneless and thornless, it can be pickled to remove fishy and make the fish more delicious
3. Don't turn on high fire after the fish is in the pot, because the fish is easy to loose and age, which will affect the taste