Kuaishou Tomato Fish Soup [recipe Exchange 2]

Kuaishou Tomato Fish Soup [recipe Exchange 2]

1. Wash the fish fillet, spring onion, ginger, and coriander

2. Cut fish fillets: Cut the fish fillets horizontally into double flying pieces, that is, the first knife does not cut off, and the second knife cuts off.

3. Add some mixed oil, ginger, a pinch of salt and cornstarch to the cut fish fillet and mix thoroughly (missed the photo of the salted slice).

4. Cut tomatoes: Cut them horizontally too, to look good.

5. Bring the water to a boil on a high fire, and put in the red pan; bring to a boil again, spread the fish fillets and put them in, don't stir.

6. When the pot is opened for the third time, immediately sprinkle the green onions and add the coriander.

7. You can have a bite of fresh soup.

8. The soup is still steaming.

Tips:

1. When cooking fish fillets, egg whites and cornstarch are generally used to slurp the fish fillets to keep the fish fillets fresh and tender when cooked, but sometimes the remaining eggs are not easy to handle, so I made some improvements. Adding some blended oil and cornstarch also has the same effect.

2. Don't turn the fish fillets after they are put in the pot to avoid desizing and getting old and the soup becomes cloudy.

3. Once the fish fillets are in the pot, start the pot immediately and heat the fish fillets thoroughly with the remaining heat of the soup, otherwise the fish fillets will become old.