Ingredients: peeled tomato 300g, fresh Spanish mackerel 1 strip (about 750g), sliced onion, ginger, pepper oil, cooking wine, salt, monosodium glutamate, broth, pepper and sesame oil.

Practice: 1. Tomatoes are cut into rolling blades, Spanish mackerel is eviscerated, cheeks are washed, and thick slices are cut with an oblique knife.

2. Add 120g pepper oil to the sliding spoon, heat it, add Spanish mackerel pieces one by one, fry hard on both sides, add onion ginger, cook cooking wine, add 750g stock and simmer on low heat.

3. Heat another spoonful of pepper oil, add chopped green onion and stir-fry until cooked, that is, add tomato and stir-fry until soft, pour Spanish mackerel stew 10 minute until the soup is thick and white fish is cooked, then add monosodium glutamate, salt and pepper to taste, take out onion and ginger, put them in an alcohol pot, sprinkle with coriander powder and sesame oil, and heat them while eating.

Features: 1. Spanish mackerel is fresh and tender, fragrant with soup and persimmon, and it is half soup and half dish, salty and slightly sour. Spanish mackerel is more delicious in the sour taste of tomatoes. Tomatoes are rich in nutrition. Every 100g of fresh fruit contains 94g of water, 0.6- 1.2g of protein, 2.5-3.8g of carbohydrates, vitamin C, carotene, mineral salts, organic acids and other trace elements. Chinese medicine believes that tomatoes are flat in nature, sweet and sour in taste, and have the effects of quenching thirst, promoting fluid production, invigorating the stomach and promoting digestion, and clearing away heat and toxic materials. 2. Stir-fry tomatoes with another spoon and add them when stewing Spanish mackerel, so as to remove its sour taste.