Practice:
4 medium-sized tomatoes (the quality of tomatoes is more important, which directly affects the final taste, so it must be red), tomato sauce, onion, ginger and garlic. . . . Grass carp (or other fish), fish slices, pay attention to remove fishy smell.
The way to remove the fishy smell is to wash the fish fillets, drain them in water, put them in a basin, cut some ginger slices into them, and then pour in yellow wine. You can add a little salt (not too much to avoid serious water loss, or you can not add salt) and soak them, so that the fishy smell can be removed and the taste can be better.
Peel more than half of garlic, cut more ginger slices and cut tomatoes into pieces. Add more oil to the wok. When the oil is hot, pour in garlic and ginger slices and stir fry. When you smell garlic, pour in tomato pieces and stir fry until the juice comes out. Cover the pot and simmer for a while to let the tomato juice out. Then add salt and set aside.
Boil the soup pot with water. Don't put too much water. Too much water doesn't taste good. Pour in half a bottle of tomato sauce, then pour in the tomatoes that have just been prepared and cook them together. Wash some onions, throw them in, and simmer them after boiling.
When the soup is thick, pour out the yellow wine and water of the soaked fish fillets, pour the fish fillets into the tomato soup, and cook for a short time on high fire. After most of the fish fillets change color, cook for 3 or 5 minutes on low heat, not too much, so as not to overcook the fish fillets.
Turn off the fire, take out the whole onion, and add chicken essence according to your personal taste. It is delicious without adding it. Thick soup soaked in white and tender fish fillets, delicious tomato fish out of the oven!