2. Wash Basha fish and cut into pieces. Add a proper amount of sliced onion and ginger, a little salt and pepper, a spoonful of white wine and a spoonful of soy sauce, stir well and marinate for about 15 minutes.

3. You can use the efforts of pickled fish to prepare other ingredients. Wash two small tomatoes and cut them into cubes. Dice a little onion and slice onion, ginger and garlic.

4. Cool the oil in the hot pot. When the oil is hot, add onion, ginger and garlic slices and stir-fry until fragrant, then add chopped onion, stir-fry a few diced tomatoes until the tomatoes come out of soup, and then add three spoonfuls of tomato sauce, two spoonfuls of sugar and one spoonful of salt.

5. Add seasoning and stir well, then pour in a bowl of hot water. Be careful, it must be hot water.

6. After the water is boiled, fish the dishes cooked in the pot into a big bowl, and then you can put a few small dishes, which must be cabbage hearts.

7. Turn to low heat and put the marinated fish slices into the pot one by one. After all the fish fillets are put into the pot, turn to medium heat and add a teaspoon of soy sauce to taste. Remember to skim off the foam. I forgot to take a look today. Poof, when the fish is cooked, it can be cooked.