1. The fish is boneless, and the fish meat is changed into slices;
2. Add salt, pepper, egg white, sweet potato starch, barley starch, lemon leaves, sand ginger, salad oil for pickling;
3. Cut tree tomatoes, loofah, konjac tofu, and tomatoes for later use;
4. Put the stock made with pork bones and fish bones in the pot;
5. Add konjac tofu, loofah, mushrooms, tree tomatoes, tomatoes in turn, boil for a while, add the sauce made with lemongrass, lemon leaves, mint leaves, sand ginger, chili, etc.;
6. Simmer for 3 minutes, when the ingredients are cooked, sprinkle in the marinated fish fillets;
7. Sprinkle with salt, pepper, and sugar to taste, add two spoons of lemon vinegar for freshness;
8. Pick up the pot, add citronella, coriander, and mint leaves to garnish, and put on a plate.
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