1. Wash the spurred fish, prepare chopped ginger and chopped green onion, and take out the hand-rolled noodles made before in the refrigerator.
2. Remove the fishy cut onions and dice them for later use.
3. Slice the tomatoes and set aside.
4. Heat a wok with oil, add minced ginger, chopped green onion and diced onion until fragrant.
5. Saute the green onions, ginger, onions, add the spinefish and fry.
6. After frying the fish, add part of the tomatoes and stir fry, so that the soup will have the sour aroma of tomatoes.
7. Stir-fry tomatoes until soft, add appropriate amount of boiling water, bring to a boil again, turn to low heat and simmer for 10 minutes.
8. Put in the noodles and make a stroke with chopsticks to prevent the noodles from sticking.
9. After the noodles are cooked, season with salt and white pepper, then add the remaining sliced tomatoes, sprinkle with chopped green onions and turn off the heat.
10. Delicious and sour tomato fish noodle soup is ready
