1. Cut the grass carp into slices, add cooking wine, ginger slices, cornstarch, salt, and egg clear to marinate for half an hour.
2. Cut the tomato into pieces, the onion into cubes, and the onion into sections.
3. Boil the oil in the pot until it's ripe, pour the onion and stir fry, then add the tomatoes and press with a spatula, add salt and sugar, close the lid and simmer.
4. Stir-fry until puree, add water to boil.
5. After the water is boiled, use chopsticks to put the fish fillets in the pot. The fish fillets are very easy to break. Don't stir them. Roll the fish fillets slightly, add pepper, and the chicken essence can be out of the pot. Sprinkle some green onions.
Tips:Adding egg white to fish fillets will make the fish tender and smoother
