Tomato Snakehead
by Yeah_
Favorite
Difficulty
Easy
Time
15m
Serving
2
Simply make a fish
1. If the vegetable farm does not help slice it, break the fish back along the middle bones, and cut the fish into thin slices with a knife diagonally.
2. Put the black fish fillets in ginger, cooking wine, salt and starch and marinate for a while
3. When the pickled fish is fishy, boil water in the pot, cross the bottom of the tomatoes and soak in boiling water until the skin is broken, pick up, peel off and set aside
4. Pour the fish fillets with the boiling water in the pot, soak them until they change color and pick them up. Pick out some of the ginger slices in the bowl (you can add some fish soup to the bowl together), pour out the water in the pot, and wash the pot.
5. Heat the pan with cold oil, pour in shredded ginger, tomatoes, crush the tomatoes with a spatula and add 1.5 rice bowls of water
6. After the tomato water is boiled, pour an appropriate amount of tomato sauce (depending on the concentration of tomato juice you want, I put about two spoons)
7. After the tomato soup is boiled, pour the fish fillets in the bowl, close the lid, and simmer until the sauce is collected.
8. When the soup is almost finished, open the lid and fill in a little salt, chicken essence and other seasonings (according to the taste, you can not add salt or chicken essence), open the lid, turn the noodles to collect the juice, and pick up
9. After serving, you can sprinkle some chopped green onion or coriander, or sprinkle some pepper to taste (non-essential step)
