1. Clean the grass carp, slice it, add cooking wine, spring onion, ginger, pepper, egg white, starch and salt, and marinate for 1 hour
2. Wash the mushrooms and tomatoes, cut the onion, and set aside
3. Peel the tomatoes and cut them into small pieces. Put oil in the pan. When the oil is hot, add garlic and green onions, fry until fragrant, and add diced tomatoes. Simmer for 7 to 10 minutes, add hot water, and simmer for 20 minutes
4. Add the chopped celery, onion and mushrooms, continue to cook for 10 minutes, add salt and pepper
5. Boil the marinated fish fillets in hot water, cook for about 30 seconds, until the fish is white, pour the fish fillets into the soup
6. Pour two spoons of hot oil on the fish fillets.
7. Bring to a boil again over medium heat, sprinkle with coriander and green onions.
Tips:The fillet time should be handled well, and it should not be cooked for a long time, otherwise the fish will become rotten.
