1. Prepare ingredients, thawing pollock fish sticks, tomatoes, coriander, ginger, chives, etc.;
2. Wash the pollock fish that has been thawed at room temperature, cut into thin slices, add oil, salt, pepper, light soy sauce, cornstarch and mix well;
3. The tomatoes are washed, peeled, diced, and marinated with white sugar; the tomatoes should be peeled, which not only tastes good, but also easy to boil soft;
4. Heat the pan, pour the oil, pour the pollock fillets, ginger, and stir-fry until it's ripe;
5. Pour into the tomato pot and simmer softly;
6. Add 2 bowls of water, white sugar, and simmer into tomato soup;
7. Pour the fried pollock fillets into the pot, change to high heat, and thicken the cornstarch;
8. Turn off the heat, add salt and chives and mix well.
Tips:1. The pollock fish sticks must be thawed at room temperature so that the fish meat is delicious;
2. The tomato soup should be boiled on a low heat;
3. The cornstarch thickens the soup, which is thick and smooth, and tastes good.
