1. Slice the tongs fish, wash and pour in cooking wine, salt and soy flour and marinate for 15 minutes.
2. Peel and slice the tomatoes, slice the garlic, and chop the green onions. Set aside.
3. Wash the leaf vegetables and set aside
4. After the preparations are done, pour vegetable oil into the pot, and when the oil temperature rises, pour garlic and stir fry
5. After the garlic slices change color, you can pour them into the tomatoes and stir fry. The tomatoes should be fry for more than five minutes until you see the oil in the pan turn red, which is the color of the tomatoes.
6. Add water to boil the soup. After the water is boiled, turn to medium heat and continue to simmer the soup for 20 minutes (the longer the time, the stronger the taste). At the same time, add salt and chicken essence to taste.
7. When the time is up, you can put the fish head and the fish bone and cook for three minutes
8. Add vegetable leaves and cook for two minutes. If you don't like to eat leafy vegetables, you can replace them with mushrooms.
9. Add the fish fillets and cook for three minutes to start the pot.
10. Sprinkle chopped green onion on the last surface.
