Tomato Pansa Fish Soup
1.
Thaw the pansa fillets in advance, rinse them well, and then slice them. Marinate for a while with a little salt, a little cooking wine and a little oil.
2.
Wash the tomatoes and slice them.
3.
Heat up the pan, pour in a proper amount of oil, pour in the tomatoes and stir fry.
4.
After seeing the oil turn reddish, pour some water and bring it to a boil.
5.
After the water is boiled, place the fish fillets and quickly scoop them with chopsticks, otherwise they will become a ball. The fish fillets all turned white and floated, almost cooked.
6.
Add appropriate amount of salt to taste, sprinkle in chopped green onion, and turn off the heat. After cooking, there will be a lot of bubbles. If it looks unpleasant, use a spoon to fish it out. But some tomato oil will also be wasted, if you don't mind, just ignore it.
7.
If the tomato is good, it will be slightly sour and slightly salty, which is very appetizing. You can add a little tomato sauce to make the flavor stronger. Especially suitable for the elderly and children to eat.
Tips:
1. Pangasius fillet has no bones and no small spines, and the meat is tender. It is suitable for the elderly and children.
2. The tomatoes are not as delicious as they used to be. I often look at the red on the outside, but the inside is half raw, and the taste of tomatoes is not enough. If you want a stronger tomato flavor, you can add some tomato sauce.
3. The lycopene in tomatoes is said to be one of the strongest antioxidants currently found in plants in nature. Like carrots, it needs to be fried in oil to dissolve some, so when boiling tomato soup, use oil to fry first It will taste delicious just now.
