1, fish cut large thin slices, fish head shaved in half, fish bone cut section, fish head, bone with cooking wine (slightly more), salt, white pepper marinade 20 minutes.

2, tomato cut into chunks, garlic sliced, ginger minced.

3, frying pan oil (oil a little more), sixty percent heat, ginger and garlic into the stir-fry, followed by tomato chunks put in, stir fry for 2 minutes.

4, pour in the tomato sauce, medium-low heat, stirring constantly, stirring until the sand, about 10 minutes.

5, pour two bowls of water to boil (water must not put too much, will not taste), put the appropriate amount of chicken essence, salt, white pepper, sugar.

6, and then pour the fish head fish bone first, cook about 5 minutes or so.

7, put the fish slices into, slide loose, when the fish slices become white, sprinkle with green onion can be up.