Main Ingredients

Grass carp

500g

Tomato

400g

Side Ingredients

Tomato Juice

3 Tablespoons

Ginger

1 Piece

Large Scallion

1/2 Sticks

Garlic

White pepper

1/2 teaspoon

Salt

Moderate

White sesame seeds

1 tablespoon

White wine

1 teaspoon

Egg white

1

Scallion segment

Moderate

Peanut oil

Moderate

Steps

1. Cut the scallions into segments, and the ginger and garlic into slices.

2. Soften the skin of the tomato with boiling water, then pluck off the skin and cut into thick slices.

3. Split the grass carp, wash the black membrane and foreign matter in the stomach, pick out the bones, slice it into pieces, add a piece of ginger, take the scallion segment, egg white, ? 1/4 tsp. white pepper, yellow wine, and moderate salt to marinate for 10 minutes.

4. Heat the oil in a wok and sauté the ginger, garlic and scallions over medium-low heat.

5. Add tomato paste and sauté for color.

6. Add tomato slices and sauté until juices run clear.

7. Inject boiling water (about 1.2L), add 1/4 teaspoon of white pepper, and put in the fish bones and fish head to cook first.

8. When the soup in the pot thickens, mix in salt and stir well, remove the pepper and ginger and garlic from the fish fillets, put them into the pot and cook over high heat until broken and turn off the heat.

9. Serve the fish in a large bowl and sprinkle with white sesame seeds.

10. Net pot to burn half a tablespoon of hot oil, while hot, poured on the sesame seeds, that is to become.