1. The herring fillets are marinated with ginger, cooking wine, white pepper, egg white, salt, and cumin powder for 40 minutes. Of course, if you find it troublesome, you can also buy fish fillets with a good paste, but in these days, this is marinated with tender meat powder. I don’t know what chemical ingredients are used for the fish fillets. . . . The general food market can help you slice herring
2. After the tomatoes are scalded with boiling water, peel off the skin
3. Add oil to the pan, diced tomatoes and fry on medium to low heat
4. Make tomato puree on low heat, add half a bottle of tomato paste, stir well and serve.
5. Add oil to the pan, add garlic, dried chilies, enoki mushrooms, and prepare until the water comes out
6. Take another casserole, add lactone tofu, pour the prepared enoki mushrooms into the casserole, add tomato juice, if it is too viscous, add broth or water, and bring to a boil.
7. Add the fish fillets to the tumbling broth, cut it apart, turn off the heat after changing the color, and pour oil in a pan to heat it over the fish fillets. There is no green onion at home, or sprinkle with chopped green onions and cumin. But the noodles, white sesame seeds, etc. are perfect
8. After the fish fillets are eaten, add hot red peppers, lotus root slices, potatoes, shiitake mushrooms, shimeji mushrooms, etc. in the soup and continue to simmer, sweet and sour, and the aftertaste is endless ah ah ah ah
Tips:Those who don’t eat spicy food can avoid adding chili, and the sweet and sour taste can bring out the freshness of the fish fillets.
