Flower Tomato Fish

Flower Tomato Fish

1. The materials are ready.

2. Cut the pansa fish into pieces, add a spoonful of salt and marinate for 15 minutes.

3. Turn the tomato over and make a cross with two light strokes. It does not need to be too heavy, just split the epidermis.

4. Boil the tomatoes in the pot for 2 minutes until the skin is cracked, remove and rinse under cold water, and peel off the skin.

5. Cut the tomatoes into thin slices.

6. Put oil in the pan, take half of the tomatoes and sauté in the pan on the heat until the juice is released, then add a bowl of water to boil.

7. Take out the tofu, a total of two pieces. Cut the front, back, left, and right into four pieces. Put the tofu in the pot and simmer for 30 minutes with tomatoes.

8. Add the fish and the remaining half of the tomatoes, simmer for another 15 minutes, add salt and serve.

Tips:

1. When the pangasius is cut into pieces, divide it into two halves along the middle line, and then cut into pieces.
2. Two tomatoes, one for soup base and one for side dish.
3. South tofu is fragile, so cut into large pieces. When it comes out of the pot, use a spoon to cut it freely.
4. You can also add konjac shreds, baby cabbage and other side dishes together with tofu, it will be delicious.