Name: Cod Fish Soup with Greens and Tomatoes
Total time: 20 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

Cod Fish Soup with Greens and Tomatoes

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

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 effective for improving immunity and preventing influenza. It is also very suitable for the elderly, children, and especially small babies. The reputation of "nutritionist"~~~"

Cod Fish Soup with Greens and Tomatoes

1. Prepare the ingredients.

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

3. Rinse and drain the water, put on a cutting board and cut into small pieces of fish fillets diagonally.

4. Add cooking wine to remove fishy smell and enhance aroma.

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 chopped green onion, ginger slices and cornstarch and gently stir well.

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

9. Clean the 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 over high heat.

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

13. Bring to a boil on medium-low heat.

14. Add the vegetable seedlings.

15. Open again and add some salt to taste at the end.

16. Refreshing, nutritious and delicious.

17. The soup is delicious, the fish is soft and tender, and the elderly and children like it.

Tips:
1. Frozen meat taken out of the refrigerator is thawed naturally 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 marinated to remove fishy and make the fish more delicious.
3. Don't turn on high heat after the fish is put into the pot, as the fish will loose and age easily, which will affect the taste.