1. Wash the perch, cut it in half along the bone, and cut the fillet into 45-degree slices with a knife. The fillets are one centimeter thick and the bones are cut into small pieces. Add salt, pepper, cooking wine and egg white, stir clockwise, then add starch, continue stirring clockwise and marinate for 20 minutes.

2. Peel the tomatoes and dice them.

3. Slice ginger 1 slice, chop pickled pepper into 5 pieces, cut millet pepper twice, slice garlic twice, cut green onion in half and chopped green onion twice.

4. Put an appropriate amount of oil in the pot, heat the oil temperature to 70%, add chopped pickled peppers, ginger and garlic slices and onion slices and stir fry, add diced tomatoes and stir fry until the juice is soft and rotten, add millet pepper rings, tomato sauce, salt, sugar and oyster sauce and stir fry evenly.

5, pour the right amount of water, boil and simmer for 5 minutes.

6. After the tomato soup is thickened, put the fish fillets into the pot in turn and cook until the fish fillets change color. When the tomato soup boils again, add half a spoonful of white vinegar, add a little oil consumption and sprinkle with chopped green onion or coriander.