Tomato Fish Fillet Soup

Name: Tomato Fish Fillet Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece grass carp; 2 pcs tomato; 300g White shell; 1 piece egg; Some Vegetable oil; 10g starch; 10ml Cooking Wine; 2 tablespoons ketchup; Some salt; 1 piece ginger

by Oo妖妖o

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The weather is getting colder day by day. Many of my friends like to eat meat for nourishment. In Guangdong, the favorite is to boil or boil soup to drink. Because a warm bowl of soup not only drives away the cold in an instant, it also warms the stomach immediately, which is quite good before eating. Furthermore, it is winter, and many people like to stew meat at home. However, if you feel tired of eating meat all over or you are afraid of weight gain, you can try this "Tomato Fish Soup". The fish is rich in nutrition, the tomato has more vitamin C, and the taste is sweet and sour. Roll a soup with tomato and fish. The soup is not only very sweet, but also sour, which is very appetizing in winter. It's really comfortable to drink a bowl of fresh and sour soup hot. This soup is not only rich in nutrients, but also has the effects of eliminating food and appetizing. It is very suitable for adults, the elderly or children.

Tomato Fish Fillet Soup

1. Prepare the ingredients

2. Remove the scales and internal organs of the fish and wash it, then cut off the head of the fish, and the fish fillets

3. The sliced fish slices, pour the cooking wine and starch, and then add the egg white (separate the egg yolk) together, grab well and marinate for about 10 minutes

4. Heat the pan with oil, put the fish heads and fish bones into the pan and fry the golden brown

5. Boil water from the pot, cross the tomatoes on the surface, put them in the pot and boil together until the surface begins to fall off

6. Remove the tomato skin from the noodles and cut into slices

7. Then pour the fried fish heads and fish bones in a large pot, add the water just covered, add ginger slices, cook on medium heat until the soup is milky white, stop the fire

8. Sift out the soup and soup residue, and set aside the thick soup

9. Pour in 2-3 times the amount of cooking oil than usual. Bring to a boil. Put the marinated fish in the oil and pick it up again (faster)

10. Heat oil in a pan, pour 2 tablespoons of tomato paste and tomato slices, and fry for 2-3 minutes

11. Pour the thick soup and bring the soup to a boil

12. Pour the white shells, and then continue to keep the fire, roll until the shells are opened

13. Add the fish fillets, stir gently, boil for 2-3 minutes, turn off the heat to season and serve

Tips:
1. Don't throw away the processed fish heads and fish bones, this is used to make the fish soup base;
2. Adding Baibei is to make the soup fresher and sweeter. If you don't like it, don't buy it. The soup base will not be too far behind;
3. Tomato sauce can also be omitted. Adding it will make the color look better and the taste will be sour. If you like the natural taste of tomatoes, just omit it.