1. Wash the bones, put them in boiling warm water, boil the water for a while and take them out. (The soup produced in this way is clean and refreshing without frothy foam)
2. Put the blanched bone into a pressure cooker, add a proper amount of water, turn to low heat after the air is up, press for about 5 minutes, and use it after the air is down.
3. Wash the tomatoes, then put the tomatoes in boiling water and blanch them, and then slice the peeled tomatoes.
4. Tomatoes will not affect the taste if they are not peeled, but they will taste smoother after peeling.
5. Separate the cucumber and fish bones, slice the meat, and rinse for use.
6. Put a little oil in the pot, then put the tomatoes in the pot and fry gently until the tomatoes are soft and rotten, and then add the bone soup.
7. Take another pot and add white water to the pot. After boiling, clean the fish heads and fish bones and put them in the pot, then transfer them to the stock and cook.
8. Finally, put the fish fillets in boiling water and cook them like a hot pot, and then mix the fish fillets with the broth.
9. Just add the right amount of salt before serving.
Tips:Highly broken thoughts:
1. Tomatoes contain a lot of lycopene, which can greatly reduce the risk of prostate cancer and other cancers. Tomatoes are also the best source of vitamin C.
2. Tomatoes will not affect the taste if they are not peeled, but they will taste smoother after being peeled.
3. Put the fish head and fish bone in a separate pot and blanch them first to make the soup clearer.
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