Braised bass with tomato

Ingredients: perch tree tomato lemon celery Pleurotus ostreatus onion egg coriander onion ginger cooking wine tomato sauce raw powder sugar salt chicken essence pepper.

Exercise:

1. Slice ginger, tomato and lemon, cut onion and celery, and cut onion into strips for later use;

2. The tree tomato is burned with a musket, peeled and sliced;

3. Boneless bass, cut into butterfly slices, add sugar, pepper, cooking wine, egg white (smooth and tender), and then size with raw flour;

4. Put a little base oil in the pot, add onion, ginger and garlic to stir fry, and then add tomato sauce;

5. Add tomatoes and tree tomatoes, stir-fry to get juice, and pour boiling water;

6. Add fish bones and fish heads, add lemon slices and coriander and cook for a while;

7. Take out fishbone, fish head and coriander, pour the soup, pour it back into the pot, add salt, sugar, chicken essence and pepper to taste, add Pleurotus ostreatus and celery to cook, take it out and put it at the bottom of the plate;

8. Turn to low heat and cook the fillets one by one;

9. Fish fillets and soup can be served.