Leftovers Can Also be Delicious-{sour and Spicy Tomato Fish}

Leftovers Can Also be Delicious-{sour and Spicy Tomato Fish}

1. Because I used the leftover leftovers, it took some time to make the fish slices look like this. If you buy the whole fresh fish directly, you won’t have this trouble~ Change the fish meat into slices and remove the fish bones for later use.

2. Soak the fish with cooking wine, water, salt, vinegar, and ginger slices. The ratio of cooking wine to water is roughly 1:3. Put less salt in order to avoid too much water analysis of the fish meat, which will affect the taste

3. Heat oil in the pot and fry the fish bones to change color

4. Put in hot water and keep the hot soup boiling

5. Then turn to low heat and simmer until the fish meat and fish bones become slag, filter into a bowl of thick fish bone soup for later use

6. When the fish bone soup is stewed, cut the tomatoes into thin slices and wash the bean sprouts for later use. I don’t have much fish, so I used three tomatoes. The specific amount depends on the size of the tomato and the thickness of the soup you prefer

7. Heat oil in a pot, add garlic and green onion slices, stir fry until fragrant, add tomato slices, add salt and fry for juice, put in hot water and boil on high heat, then turn to low heat and simmer

8. Until the tomatoes are boiled and filtered to get a bowl of tomato soup

9. Mix the tomato soup with the previous fish bone soup, add a small bunch of green onions and bring to a boil. Turn to medium and low heat and simmer into a thick sauce. Then add fish fillets and bean sprouts and cook on high heat until the fish fillets change color, then turn to low heat and cook 3-5 Add salt to taste and cook in a minute

10. Put sesame oil in the pot, fry the dried red pepper and Chinese pepper on a low fire, then pour it on the cooked tomato fish, the flavor is very strong!

11. The delicious tomato fish is ready!

Tips:

1. The choice of tomatoes for this dish is very important. Try to choose juicy tomatoes with a rosy skin and sweet and sour taste; if the tomato taste is not enough, you can add some tomato sauce to the tomato soup to enhance the flavor.



2. The ratio of the fish bone soup to the tomato soup is to be mastered. If there is more fish soup, the taste will be fresher; if the tomato soup is more, it will be sweet and sour. In fact, they are both appetizing and delicious! Because it's all the taste of the ingredients



3. The cooking time of the fish fillets should not be too long. After the color changes, cook for 3-5 minutes before being out of the pot.



4. The finished soup can be thick or thin according to your own preferences. If you like more soup or if you want to have hot pot after eating the fish, then the soup does not have to be so thick~



5. If you don’t like spicy food, you can omit the tenth step. But personally, the last step of pouring the hot oil on the fish can not only stimulate the umami taste of the fish, but also have the miraculous effect of enhancing the fragrance and flavor, which is great!