Accessories: tomato 200g, starch 20g, garlic 3 cloves, ginger 10g, cooking wine 10g, onion 3, white pepper 1g and salt 3g.
Steps:
1, prepare the raw materials in advance: it is best to choose fish with less thorns for tomato fish, clean the fish in advance, remove gills and internal organs, and cut into pieces.
2. Clean the tomatoes, cut a cross at the top with a knife, and put it in boiling water for 3-4 minutes: cutting a cross at the top of the tomatoes helps to peel (more labor-saving and time-saving).
3. When the skin of the tomatoes falls off and cools, cut 3/4 of the tomatoes into cubes to make tomato sauce, and cut the rest into pieces for later use: we divide the tomatoes into two parts, one for making homemade tomato sauce (feeling safer than supermarkets, without any preservatives) and the other for cooking soup.
4. Pour a small amount of oil into the pot and heat it, then add the diced tomatoes, stir-fry them constantly and season them with salt, and then take them out for later use.
5. Cut the onion into sections and cut the onion leaves into flowers.
6. Put the fish fillets in a bowl, add cooking wine, salt, white pepper and starch and marinate for 30 minutes.
7. Pour the oil into the pot and heat it. Add ginger rice, garlic rice and onion and stir-fry until fragrant.
8. Then stir-fry the cut tomato slices for a while: there is no need to stir-fry the tomato slices here.
9. Then pour in the right amount of water to boil, add white pepper and salt to taste: If you think the homemade tomato sauce is too weak, you can also add some bought tomato sauce or Chili sauce as appropriate, so that the taste will be more sufficient.
10, after boiling, add bones and fish bones and cook.
1 1. Take out the cooked fish head and bones and put them in a bowl. After seasoning in the pan, add the fish fillets. Take out the cooked fish fillets and put them in a bowl. Finally, pour the soup into a bowl and complain that fish heads, bones and fillets are cooked at different times and should be treated differently. Cook the fish head and bones first, and the fillets are easier to cook.
12, sprinkle with chopped green onion and serve.