Ingredients: 6 kg silver carp, 3 tomatoes, green onions, shallots, legs and vermicelli.

Step: 1. Cut tomatoes with a cross knife, blanch with boiling water, peel and cut into pieces.

2. Cut the ham sausage into slightly thicker slices, cut the green onions into sections, and cut the shallots into foam.

3. Marinate the fish bones, put the cut fish bones into a basin, add a spoonful of salt and a little white wine, and mix well.

4. Marinate the fish fillets, put the sliced fish fillets into the basin (friends who want to learn fish fillets can leave a message to tell me), add three spoonfuls of salt (the amount of salt is put according to the size of the fish), half a spoonful of pepper, and a little white wine, and grab them evenly by hand. Add another egg white, knead the sweet potato powder into a ball, put it in, grab it in one direction by hand and thicken it evenly.

5, boil water in the pot, add ham, vermicelli, blanch, and then take it out and put it in the basin.

6. Add a little oil to the pot, stir-fry the tomatoes to tomato sauce, stir-fry for a few minutes, add shredded ginger and onion, stir-fry until fragrant, and remove for later use.

7. Add lard to the pot and fry it. Pour the oil into the pot. Add fish bones and fry until golden on both sides, then add water. Friends who like soup can add more water.

8, fire, boil the soup white, skim off the floating foam, then pour in the freshly fried tomato sauce, add a little cooking wine and cook for seven or eight minutes, then add a little salt and pepper to taste, add minced garlic and a little white vinegar, and remove the fishbone pad at the bottom of the basin after the water boils.

9. Turn on a small fire, quickly and evenly enter the fish fillets, and then turn on a big fire. After the surface of the fillets is solidified, push them with a spoon to prevent them from sticking together. Cook for another 20 seconds. Before cooking, you can pour some clear oil to make the fillets more moist. Then sprinkle with chopped green onion.

10, add a little oil to the pan, fry with tomato sauce (tomato sauce bought in the supermarket), and pour the oil on the fish fillets.

In this way, a delicious and light boiled fish with clear soup and tomato is ready. I wonder what delicious side dishes you will add besides ham and vermicelli. Please leave me a message in the comments section, or you can leave me a message to tell me what suggestions or opinions you have. Friends who leave messages still have a chance to get the prepared Chongqing specialties.