Tomato fish is sour and appetizing, which is very convenient to cook. When making today, we fry the juice of pure tomatoes, and then pour the grass carp into the pot to change color. If you want brighter colors, you can add a little ketchup. I believe you will like the simple method of this tomato fish. It's not fishy at all. It's delicious. This tomato fish definitely suits you.

Ingredients: 1 fresh grass carp, 2-3 tomatoes, 1 fresh mushrooms.

Ingredients: 2 heads of garlic, ginger 1 slice, appropriate amount of pepper, cooking oil 1 small bowl.

Seasoning: cooking wine, salt, pepper, cornmeal.

The practice of tomato fillet soup;

1. Scrape off the skin of the fish with a knife, replace the fish with thin fillets and put them in a bowl.

2. Sprinkle a little salt flower, pepper and cooking wine, mix well, marinate for a while, then add 1 teaspoon of cornflour and fish well for later use.

3. Wash the tomatoes and cut them into small pieces. I didn't peel it. The content of lycopene under the skin is the highest. You can peel it off if you don't like it. (How to peel tomatoes: Cut them with a cross knife at the bottom, put them in water and cook until the skin cracks, and then peel them off easily. ) Wash the seafood mushrooms and cut them in the middle for later use.

4. put a little oil in the pot and fry garlic.

5. Add the right amount of oil to the pot, heat it to 70%, pour in the prepared tomatoes, fry them quickly, and turn off the fire.

6. Stir-fry tomatoes in red oil. Pour in water, boil for a few minutes, and turn down the heat.

7. Add shredded ginger and seafood mushrooms. The fish is fresh, so don't put more garlic and shredded ginger. ) put the fillets together, don't overlap. Fish fillets change color and curl, add salt, onion and pepper powder, and sprinkle with white sesame seeds.

Tips for tomato fish:

1. Be sure to remove the fishy smell. Wash the fish fillets, drain the 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 or no salt) to soak for a while, which will remove the fishy smell and taste better.

2. Separate the fish fillets as soon as possible after putting them in, and do not stir them after discoloration to prevent the fish fillets from being broken.

3. Fish fillets don't need to be cooked for too long, and they can change color.

This delicious tomato fish is ready. The taste is quite delicious, not fishy. I believe friends who like fish will love it. Collect them and try them at home to see how they taste.