Fish in Tomato Sauce and Sour Soup

Name: Fish in Tomato Sauce and Sour Soup
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece (2 kg) Black fish; 4 (a catty and a half) tomato; 300g Enoki mushroom; 300g Baby dishes; 60g Green onions; 40g ginger; 1/2 (150g) White onion; a little Chopped chives; 10g salt; 100g Rice wine; 30g Vegetable oil; 1000ml boiling water; 3g Sweet potato flour; Some White pepper

by Crazy cooking father

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

There is a sour soup fish restaurant near the company. There are not many dishes in it. There are only sour soup fish, sour soup lamb and beef. Small places are especially popular during lunch time. So I took advantage of the popularity to try their signature sour soup fish, which is really good, not only the fish is smooth and tender, but the vegetables inside are also crispy and delicious. So over the weekend, I also made a non-spicy version of fish in tomato sauce and sour soup. According to speculation, I chose black fish without small spines. Although the hot and sour taste of that restaurant is missing, the thick soup stewed with tomatoes and fish bones is amazing, and the little girl sucked and drank a large bowl of fish soup. And the black fish fillet that has been sizing is cooked on high heat, and the taste is extremely smooth and tender. At the same time, it also confirmed that the fish used in the store should be the dragon fish. The taste is relatively loose and not chewy. The Q bombs, which are not like black fish meat, are firm, and each has its own merits.

Fish in Tomato Sauce and Sour Soup

1. Remove the scales, gills and fins of the black fish and clean them;

Fish in Tomato Sauce and Sour Soup recipe

2. Cut off the fish head, shave the fish from the back of the fish, and cut off the remaining fish bones for later use;

3. Cut fish into thick slices, add sweet potato powder, 20g rice wine, 4g salt, and appropriate amount of white pepper;

4. Grasp evenly with your hands and marinate for more than 20 minutes;

5. Clean the fish head and bones and absorb excess water with absorbent paper;

6. Add vegetable oil to the pot to heat, add fish head and fish bones and fry until golden on both sides;

7. Cut the green onion into the hob, slice the ginger, shred the onion, leave the bottom oil in the pot to heat, add the green onion and ginger to stir fragrant;

8. Add in small pieces of tomatoes and stir fry;

9. Stir-fry the tomatoes until melted, add the fried yellow fish head and fish bones;

10. Add boiling water, put it in a pressure cooker and let it out, then turn off the heat for 10 minutes;

11. Strain the tomato fish soup and put it in a pot to boil;

12. Cut baby cabbage into thin strips, tear the enoki mushrooms, wash them, and put them in the soup;

13. Boil baby cabbage and enoki mushrooms until soft and mature (about 5 minutes), remove them and put them in the bottom of the plate;

14. Add the marinated fish fillets, bring to the boil for 2 minutes, remove and place on the top of the dish, add the fish soup, and sprinkle with chopped chives.

Tips:
Tips:
Black fish is slippery, so be careful when picking fish;
The fish fillets do not need to be cut too thin, they will be scattered when the fish is placed;
The vegetables and fish meat in the sour soup fish are easy to mature and do not need to be cooked for too long;
Put the vegetables on the bottom when coding the plate, then put the fish fillets, add soup and chopped chives, which is more beautiful.
Improvements:
Next time, you can try to add pickled peppers and sauerkraut to enhance the flavor, so that the flavor level is richer, and you can also add more tomatoes;
White pepper powder can be added to enhance the flavor when the soup is finally made;
The fish meat in the belly of the fish can be pulled out first, so that the thorns will not be broken when cutting into pieces, and in general, the knife must be improved;
You can appropriately reduce the amount of soup and vegetables, so that the flavor will be more intense.