3 pieces of tomatoes and 5-6 pieces of fresh mushrooms.

Salt 1 teaspoon sugar 1 teaspoon half a gram of food

2 teaspoons monosodium glutamate, 1 teaspoon edible pepper.

4 pieces of minced garlic and 4 teaspoons of chicken oil.

5-6 chopped green onion

Practice of hot pot tomato pot

1. Tomatoes with ten incisions

2. Boil in boiling water for 2-3 minutes, take out and peel.

3. Peel, then chop, chop garlic, and cut onions.

4. Boil tomatoes in boiling water for 2-3 minutes, take them out, peel them and chop them up, stir-fry minced garlic in an oil pan with 50-60% fire, add minced tomatoes and keep stirring until the tomatoes are cooked, add all seasonings, add 4 tablespoons of water, (bone soup is more delicious with bone soup), reduce the fire to 15-20 minutes, then put minced onions in the pan, and put them into the pot.

Method 2: snakehead 1250g.

2 tomatoes

Appropriate salt content

A little chicken essence

Ginger amount

Garlic right amount

Proper amount of cooking wine

400 grams of tomato sauce

Proper amount of sugar

Appropriate amount of white pepper

Proper amount of vegetable oil

Methods/steps

Slice the fish, cut the fish head in half, cut the fish bones, and marinate with cooking wine (more), salt and white pepper for 20 minutes.

Dice tomatoes, slice garlic and mince ginger.

Put oil (more oil) in the wok. When it is 60% hot, add Jiang Mo and garlic slices and stir-fry for 2 minutes.

Pour in the tomato sauce and stir-fry over low heat until the sand turns over, about 10 minute.

Pour two bowls of water to boil (don't put too much water, it's not delicious), and add appropriate amount of chicken essence, salt, white pepper and sugar.

Then pour in the fish head and bones and cook for about 5 minutes.

Put the fish fillet in, slide it, and when the fish fillet turns white, sprinkle with chopped green onion and you can go out of the pot.