1. Clean up the fish.
2. Cut the green pepper into sections, slice the tomatoes, dice the green onions, shred the ginger, and smash the garlic.
3. The fish is marinated with salt, cooking wine and fermented bean curd juice for 20 minutes.
4. Soak the tofu in salt water for a while, so that it will not fall off or become hard when you cook it, and the taste will be smoother and more delicious.
5. Put oil in the pan, fry the fish until golden on both sides, lift the pan and place it on a plate.
6. Leave the oil in the pan, add tofu, fry until the two sides are slightly browned, and set aside for later use.
7. Leave the bottom oil in the pot, sauté the ginger, shallot and garlic, add the green chilies and stir fry.
8. Add the fried fish, tofu, light soy sauce, sugar, oyster sauce, and chili sauce.
9. Add appropriate amount of water, turn to medium heat and simmer.
10. Add tomatoes, harvest the juice over high heat, add chicken essence, stir well, and sprinkle with chopped green onion.
11. Appreciation of the finished picture.
12. Appreciation of the finished picture.
13. Appreciation of the finished picture.
Tips:1. Marinating the golden pomfret for a while in advance can make the fish more tasty.
2. Use low heat when frying fish and tofu, so that it is not easy to stick to the pan.
3. The heat must be controlled when collecting the juice, and the heat should not be too high, otherwise it will be easy to stick to the pot.
