1. Put the fish fillets, cooking wine, salt, white pepper, ginger slices, garlic slices, light soy sauce, and starch into the basin in turn, stir and marinate for half an hour
2. Cut the tomatoes into cubes for later use, I left a dice (want to eat)
3. Cut the onion, garlic and millet into cubes, slice the ginger and set aside
4. Cut parsley into small pieces and set aside
5. Place the garlic and ginger slices in a hot oil pan, stir fry for a while, pour into the tomato and stir fry over high heat.
6. When the tomato water meter becomes more viscous, you can go to the next step.
7. Add boiling water or stock, add a tablespoon of tomato sauce to enhance the flavor
8. Add the right amount of salt
9. Add the right amount of chicken essence and simmer for 15 minutes
10. Separate the fish bones and fillets while boiling the tomato soup
11. Put the fish bones in the pot and cook for two minutes, then add the fish fillets after boiling again
12. When the fish fillets are cooked, turn off the heat and sprinkle the chopped green onion
13. Pot with coriander
Tips:Spicy millet can be more delicious, sweet and sour! I mainly think about giving it to my daughter, so I only put two
