Tomato Fish Fillet Soup

Published Jan 11, 2021 at 05:48am ET

Food Material List

1 Tomatoes 3 pieces
2 Grass Carp 2 jin
3 Ketchup 3-4 scoops

Operational steps

1 Wash grass carp. Separate fish meat from fish bones. Cut fish bones into sections. Cut fish into oblique slices. Fill two bowls separately. At the same time, add a small amount of salt, cooking wine, raw soy sauce, pepper, sugar, mix well, marinate for 10 minutes; take an egg white into two bowls, mix well, and then add a small amount of sweet potato powder for 5 minutes.
2 Blanch the tomatoes with boiling water, peel them and cut them into small pieces.
3 After the oil pan is heated, add ginger and garlic slices to simmer the fragrance, pour in tomatoes and stir-fry the red soup. Then pour the fish bones into the pot, add a little salt, and stir-fry with the tomatoes.
4 Pour a large bowl of boiling water into the pot, add 3 - 4 spoonfuls of ketchup, and boil until the soup boils.
5 Use chopsticks to clip fish fillets into boiling water (pickled soup should not be poured in). Use chopsticks to quickly disperse the fish fillets. After the soup is opened, sprinkle onions on them and come out of the pot.

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