Ingredients: fish fillets (grass carp) 1 strip, tomatoes 10, 5 shallots, 5 coriander leaves and 2 peppers.

working methods

1, the main ingredients should be made (two days in advance, because the sour taste and color of tomatoes should be fermented, so the sooner the better). Wash fresh tomatoes with warm water (10 to 15 degrees) for more than two times, then prepare a basin (wooden basin works best) and a kitchen knife, both of which should be washed with oil-free water.

Put the washed tomatoes in the pot and chop them with a kitchen knife until they are almost diced. It doesn't matter if they are big (chopping them into small pieces is easy to ferment). Then put the cut tomatoes into a sealable container, add salt and seal. Just find an opaque corner and leave it for more than two or three days.

2. After killing the fish, divide the fish into several sections with a kitchen knife, but don't disconnect them, connect them, so that the fish can fully taste.

3. Finally, pour out the fermented tomatoes prepared in advance, and then seal the container. At this time, the fermented tomatoes will immediately ask for sour taste, which proves that the tomatoes have a chemical reaction. Wash the wok, pour in boiling water, and when the boiling water boils, filter the fermented tomatoes with a mesh spoon to remove unwanted tomato tissues! )

Pour into the pot, and when the tomato sour soup boils, slowly put the fish into the pot from beginning to end, and then put the head and tail together into an O-shape.

Then turn the fire to low temperature and cook slowly. Ten minutes later, after the fish turns white, add a little onion, coriander and pepper, and you can enjoy it slowly. You can also heat other dishes together when eating, so that they taste better and you're done.

Matters needing attention

If white and dark blue colonies appear on the surface of fermented tomatoes, they cannot be eaten. Colonies may appear because props are not cleaned or contaminated by unwashed props during use.