1. Wash the slaughtered sea bass for later use.
2. As shown in the picture, cut the fish from the tail in the reverse direction. (Be careful not to get it)
3. Cut to the head of the fish and cut off.
4. Turn it over and cut the fish in the same way.
5. Two pieces of cut fish.
6. Cut off the head of the fish belly.
7. Cut another piece of fish in the same way.
8. Dry the cutting board and put the fish on it.
9. Press the tail of the fish with your hand, and slice the fish with the knife reversed.
10. Good sliced fish fillets.
11. Neither thick nor thin. (Because the sea bass is tender, it doesn’t need to be too thin)
12. Chop the fish head and fish bones into small pieces with cooking wine and white pepper.
13. Put the fish in a bowl, add cooking wine, salt, and white pepper, and grab it with your hands.
14. Caught this slippery.
15. Wash the tomatoes.
16. Cut into small pieces.
17. Heat oil in a pan, pour in the tomato cubes and stir fry.
18. Stir-fry for about two minutes, and the tomatoes will have moisture.
19. Pour the fish bones and stir fry.
20. Stir fry for about one minute.
21. Add about 2 liters of boiling water.
22. Add the ginger cubes, keep the heat to a boil and simmer.
23. Use chopsticks to pick out the tomato skin. (You can also peel it in advance)
24. When making the tomato soup, add starch to the fish fillets.
25. Add appropriate amount of water, mix thoroughly, and paste the fish fillets.
26. A little sugar. (Fresh)
27. With salt. (Try to put as little as possible, save less salt to ensure the deliciousness of the soup)
28. Boiled soup.
29. Remove the bones and place them at the bottom of the bowl.
30. Turn on high heat and add the fish fillets one by one. (Because it is not easy to take pictures with one hand)
31. Put all the fish fillets in the pot without moving.
32. Sprinkle white pepper.
33. When the fillet changes color, gently push the fillet with a spatula.
34. Cook for about two minutes and turn off the heat. Use a colander to remove the fish fillets.
35. Put it in a bowl.
36. Pour the tomato fish soup on the fish fillets.
37. Sprinkle with chopped green onion, delicious and serve!
Tips:1 The amount of ingredients is adjusted according to the number of people.
2 Perch has few bones, which is more suitable for the elderly and children. If you like to eat big head fish or grass carp, you can change it. (No fish fillets, you can hand it over to the stall owner)
3 The restaurant likes to use tomato sauce to add color to this dish, but I like to use tomatoes to ensure the freshness of the food!
4This dish is to keep the original taste, so there is no need to add more condiments.
