1. Wash the fish, tomatoes, green onion, ginger and garlic. Cut the fish into slices, cut the green onion into sections, and chop a small amount of green onion. Slice ginger and garlic for later use.
2. Add starch, cooking wine, pepper, salt, and soy sauce to the cut fish, mix well, and leave for 15-20 minutes (the salt must be put in enough, otherwise the fish that cannot be made will still have a fishy smell). Put the tomatoes in boiling water Peel, slice.
3. Open the fire, add an appropriate amount of rapeseed oil and cook until 8 and 9 are mature, add the onion, ginger, garlic, pepper and tangerine peel and stir fry
4. Until fragrant, then pour all the tomatoes into the pot and stir fry over high heat
5. Stir-fry for 4-5 minutes
6. Add appropriate amount of water and salt, and boil on high heat
7. After boiling, cover the pot, turn off the heat to medium and low heat and simmer for 10-15 minutes, you can taste the soup first (if it feels not sour, you can add some white vinegar, if the tomato flavor is not enough, you can add tomato or ketchup, but I I don’t like ketchup, it contains additives after all)
8. After the soup is boiled, pour all the fish into the pot, turn on high heat and cook for 2-3 minutes, then turn off the low heat and cook for about 1 minute. Add a small amount of chicken essence, put it in a soup bowl, and finally put the chopped green onion.
Tips:When marinating the fish, you can cover it while marinating and shake it up and down vigorously. They say that the fish will be tender.
