"tomato Fish" Tastes Different! !
by x Zhengtai
Favorite
Difficulty
Easy
Time
1h
Serving
2
Transfer from Rugao Forum"
1. Cut the scallion into sections, ginger and garlic into slices
2. Use boiling water to soften the skin of the tomato, then peel off the skin and cut into thick slices
3. Cut the grass carp open, wash the black film and foreign matter in the belly, deboning, slice into slices, and add a slice of ginger. Take the shallots, egg white, half 1/4 spoon of white pepper, rice wine, salt and marinate for 10 minutes
4. Put oil in the wok. When the oil is hot, sauté the ginger, garlic and green onions over medium-to-low heat until fragrant
5. Add tomato sauce and stir fry for color
6. Add the tomato slices and fry until the juice overflows
7. Pour an appropriate amount of boiling water (about 1.2L), add 1/4 teaspoon of white pepper, put in the fish bones and fish heads and cook first
8. When the soup in the pot thickens, add salt and stir well, remove the pepper and ginger garlic in the fish fillet, put it in the pot and cook until it is broken and turn off the heat
9. Put the fish in a large bowl and sprinkle with white sesame seeds
10. Boil half a tablespoon of hot oil in a net pot, pour it over the sesame seeds while it is hot, serve
Tips:Boiled fish fillets, but not the so-called spicy boiled fish, just boiled in this way. There is no spicy blend, so the freshness of the fish fillet is especially important. If you use frozen stale fish, the meat will be rough and will have a heavy fishy smell. In my hometown, some stores will add some wild sansho and pepper to the tomato fish. The taste is strong, but on a hot day, eating it is a test for people. The tomato soup made with only sauteed green onion, ginger and garlic seems to be more suitable for the general taste.
There are too few people who eat freshwater fish. It takes time and experience to accumulate. In addition, the people are busy and stressed, so they usually let the shopkeepers make good films. After taking the fish fillets home, remember to rinse them with clean water several times to completely remove the black film and foreign objects on the fish. The broth is relatively light, and marinating is the highlight. Fresh fish meat is mixed with cooking wine, white pepper, appropriate amount of salt, green onion, ginger, and egg clear in one direction. Mix well and marinate for about 10 minutes. White pepper and cooking wine should not be too much. If there is too much irritation, it will grab the fresh fragrance of the fish and achieve the purpose of removing the fishy smell and increasing the fragrance. It is best to cook the fish fillets over a high fire. Don't turn them randomly. Place them evenly, so that each piece of fish is thoroughly cooked and cooked. Finally, add sesame seeds and then drizzle hot oil to enhance the flavor of the vegetables. The oil should not be too much. If you drink too much, the soup will be a little greasy. If you want to keep in good health, just put aside the oil on the surface when you drink it. Add coriander or chopped green onion to the table to make it more pleasing to the eye.
