Tomato River Tuan

Name: Tomato River Tuan
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g catfish; a little Sliced ginger; a little Scallions; 200g Special tomato sauce; a little chopped green onion; Some salt; Some Chicken noodles; Some pepper; Some Cooking Wine

by Beauty House

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Introduction Catfish has different names. Shanghai is called "catfish", Sichuan is called "Jiang Tuan", and Guizhou is called "Xiyu", and its English name is "Longsnout catfish". Jiang Tuan is high in protein, low in fat, rich in vitamins and trace elements, and is a good nourishing and nutritious product. It is rich in small biomolecule collagen protein, which is the raw material for human body to replenish synthetic protein. It is stored in human tissue in the form of an aqueous solution and is easy to absorb. It is effective in improving tissue nutrition and accelerating metabolism, anti-aging and beauty.
Tomato Jiang Tuan is a fresh river dish that uses chicken broth to bring out the deliciousness of Jiang Tuan's meat, and special tomato sauce makes the whole dish sour, sweet, fresh, fragrant and refreshing. It is a fresh river dish that is very suitable for summer consumption. (The dish production venue is kindly provided by Chengdu Shuimu Huating)"

Ingredients

750g Catfish
a little Sliced Ginger
a little Scallions
200g Special Tomato Sauce
a little Chopped Green Onion
Some Salt
Some Chicken Noodles
Some Pepper
Some Cooking Wine

Tomato River Tuan

1. Boil 1000g of water in a pot, add the prepared ginger slices, green onions, 50g cooking wine, a little salt, and a little pepper. Boil water for 1 minute on high heat.

2. While boiling the water, start processing the fish fillets. The fish is about 1 catty and a half of tender fish, which is tender but not firewood. After the slices are washed, add salt, chicken powder, pepper and cooking wine and mix well. Finally add a little egg white.

3. Add 1,000g of chicken broth or broth to the serving container after reheating.

4. Put the fish fillets in a pot of clean water, put the fish bones first, boil for 1 minute, then put the fish fillets, and cook for 1 minute on high heat.

5. Then pick it up quickly and drizzle the fillets thoroughly with cold water.

6. Turn the chicken stock/dashi into the pot, add a little salt, chicken powder, and pepper.

7. After the magnolia slices are rinsed in water, add them to the pot.

8. Pour the fish fillets into the boiling stock/chicken stock pot.

9. Add special tomato sauce (2000g tomato, 400g white sugar, 150ml white vinegar, 50g salt, 15g five-spice powder, appropriate amount of onion, garlic, and a little pepper)

10. After boiling, add a little chopped green onion.

Tips:
1. I sincerely recommend that you let the boss help you handle the fish at the fish stall, which saves a lot of work. The quality of most of the fish fillets is better than the effect of fumbling.

2. The fish fillets are put in the pot for the first time. Don't cook them after opening. Just 1 minute. Then, when you pick them up, you need to boil large cold water to rinse them, and let the whole fish cool down quickly.

3. If you don't want to have trouble with tomato sauce, you can buy ready-made bottled products and stir-fry them slightly. The effect is still good.