1. Fresh fish is sliced from a piece of meat on the belly of the fish. Add cooking wine and ginger slices to remove the fishy smell. Add egg whites. Salt, starch and white pepper. Stir evenly and marinate for ten minutes.
2. Cut the cabbage, pak choi and tomatoes separately and set aside.
3. Put the water in the pot and boil, then add the fish fillets. Slide it piece by piece and cook for 30 seconds. Turn off the fire.
4. Wash off the starch on it and let it cool to drain. spare. If this fish fillet is put directly into the pot, the starch will stick to the soup, which is not good-looking and not slippery enough.
5. Melt the pork suet in a hot pan, add minced garlic and stir fry.
6. Pour in the cabbage and tomatoes and stir-fry to get the moisture.
7. Pour boiling water. Bring the water to a boil at once.
8. Add the fish fillets and chicken essence. Put some salt in the soup. Put some scallions. Cook for one minute.
9. Add some chopped green onions and a delicious soup is ready. This fish fillet is smooth and tender, especially delicious.
