1. Cut the longli fish into slices, and cut the ginger into small dices.
2. Put the condiments into the fish fillets and marinate for a while.
3. Put a spoonful of oil in the pan, pour the ginger and tomato and stir fry for a while, add half a bowl of boiling water and cook.
4. Pour boiling water in another pot. After the water is boiled, put the fish fillets with a little bit of potato flour into the simmer (the color turns white and they will be cooked), and the fish fillets will be tender and smooth after two minutes at most.
5. Pour the hot cooked fish fillets into the tomato soup, add two spoons of tomato sauce, stir fry evenly, and immediately rise from the pan.
Tips:The blanching time should not be too long for the dragon fish to be blanched in the water, up to 2 minutes.
