1. Rinse the fish fillets, add ginger, starch and egg whites and mix well.
2. Open the tomato fish bottom material.
3. Add to the casserole and bring to a boil.
4. Put the water in the pot to boil quickly, put the fish fillets in, put the fish fillets one by one.
5. Bring to a simmer and simmer.
6. Put directly into the casserole.
7. Simmer on low heat, add appropriate amount of salt to taste, there is already salt in the base.
8. Serve and sprinkle with chopped green onions.
9. The fish fillets are tender and smooth, and the soup is delicious.
Tips:There is already salt in the base material, you can add it to your own taste, or not add it.
