Tomato 2 kg

Fish fillets 250g

verdant

energy

A little garlic

Cook a little wine

Dry starch 10g

2 grams of salt

Steps:

1. Wash the fillets, drain the water, add a few drops of cooking wine (not too much), dry starch, 1/4 egg white (no need to add. ), grab it evenly by hand, put it aside and paste it 15 minutes.

2. Wash onions, ginger and garlic and cut them into sections for later use.

3. Peel the tomatoes (lazy peeling method: roast them on the fire) and cut them into small pieces.

4. Pour 20g of salad oil into the pot, heat the tomatoes and add 2g of salt. If it is sour tomato, you can add some sugar appropriately.

5. Turn on the fire, stir-fry the tomatoes into sand and soup, and simmer for 3 minutes. If the soup is particularly strong, you can add some water at this time.

6. Add ginger slices (ginger slices can actually be cooked together when cooking fish fillets, and I forgot before, so I added this step).

7. Add fish fillets and turn off the heat; (Suitable for the practice of few fish fillets), push the fish fillets away with a shovel until the fish fillets are completely discolored.