Pangasius and Tomato Soup
1.
The ingredients are ready; the tomatoes are cleaned, and the ripe tomatoes are selected. The meat is thick and juicy, and the taste is sweet and sour; the pansa fish fillet is generally frozen and needs to be taken out in advance and thawed at room temperature;
2.
Cut the tomato into pieces, whether peeled or not is optional;
3.
Cut the pangasius into thick strips, put a little starch, grasp and pinch evenly;
4.
Pour a little oil in the wok, stir-fry the tomatoes until they become soft, and bring out the soup;
5.
Add a bowl of water to a boil; when the soup boils, the tomato skin will be peeled from the meat, but don't remove it;
6.
Put the smashed pansa fish into the soup one by one. After all the color changes, sprinkle salt and chopped green onions according to the taste, and take it out of the pot.
Tips:
1. Peeling tomatoes is very simple, draw a 2 mm deep cross knife on the top of the tomatoes, roll a few times in boiling water, and easily peel them after removing them;
2. Apply starch slurry to the fish meat, the fish meat will not be scattered after being put into the pot, and the taste will be tender, and it can also increase the thickness of the soup;
3. If you want the soup to be thick and rosy, you can also add an appropriate amount of tomato paste.
