Ingredients: Wujiang fish, large tomatoes, egg whites, ginger, green onions, salt, white pepper, cold water, starch, oil, chives.

Steps:

Step 1: Prepare fresh fish and large tomatoes; choose tomatoes that are red in color, elastic to the touch and juicy; I used Wujiang fish, which has tender meat. There are no fish bones, so in addition to making hot pot, it is especially suitable for making fish balls; you can also use other fish with less spines and thicker meat;

Step 2: Remove the skin from the fish and cut into 2 cm pieces;

Step 3. Cut the tomatoes into about 2 cm pieces. You can remove the skin or not. If you want to peel the tomatoes, you can first make a cross cut on the top, then put them in a pot of boiling water and boil them for 30 seconds. They can be easily torn. Peel off the skin;

Step 4. Cut the fresh ginger into thin strips and the green onion into thin strips. Put them into a bowl, pour about 50 grams of cold water and soak them. Only take about 20 grams when using; one egg white, salt , white pepper;

Step 5. If there is a lot of fish, divide it into two parts and puree them separately in a food processor; take out the first puree, then add the other half of the fish, and mix it with the other half. Beat salt and white pepper together;

Step 6. Pour the first beaten fish paste back into the cooking cup, add egg white and about 20 grams of onion and ginger water into the cooking cup, Start the 2nd gear to fully mix the liquid and fish paste;

Step 7: The egg white weighs about 45 grams, add 20 grams of green onion and ginger water and beat together. The water content of the fish paste is relatively large. Two treatments The first method is to reduce the use of egg whites so that the fish paste can naturally become stronger after stirring and beating; the second is to add 30 grams of corn starch to increase the viscosity of the fish paste;

Step 8, cook Pour a little oil into the pot, stir-fry the tomatoes to make a thick soup, then pour an appropriate amount of hot water and bring to a boil;

Step 9. Take an appropriate amount of fish paste, dip your hands in cold water, and pour the fish paste between your hands. Pour it over and pour it into round fish balls;

Step 10. After the tomato soup boils, turn down the heat and keep it at a slight boil. Put all the fish balls into the tomato soup one by one, then turn down the heat to medium. , until all the fish balls float on the water, sprinkle with appropriate amount of salt and chopped chives, and remove from the heat.

Step 11, tomato fish ball soup, light, appetizing, low-fat and increases appetite!