Ingredients for making tomato fish curd: one yellow diamond fish (or herring) (about one and a half kilograms in weight), one or two halves of tomato paste, five qian of egg white, one penny of minced green onion, one penny of minced ginger, two qian of wet starch, and white sugar

One and a half cents, eight cents of refined salt, four cents of Shaoxing wine, four cents of MSG, three taels of chicken soup, and one tael of cooked lard.

Teach you how to make tomato fish curd, how to make delicious tomato fish curd 1. Remove the scales and gills of the fish, disembowel it, remove the internal organs and wash it.

First chop off the head and tail, split the fish in half vertically, then remove the fish bones and bones, scrape all the fish meat from the skin (about 6 taels of clean meat is left), soak it in clean water for half an hour, and soak in the blood.

Then, chop the fish meat into fish paste (pick out the fine thorns and tendons when chopping), put it in a small basin, add minced green onion (five minutes), minced ginger (five minutes) and two qian of Shaoxing wine, and rotate it in one direction

Stir and slowly add 8 ounces of water to dissolve the fish paste.

Add refined salt for another five minutes and continue stirring until the fish paste becomes a thick paste.

At this time, you can squeeze a fish ball and put it in the water to try it. When the ball is placed in the water, it will float immediately.

If the meatballs sink to the bottom of the water (too much salt is added) or spread out (too little salt is added), an appropriate amount of water or salt must be added respectively and stirred.

Then, add egg white, wet starch (five cents), lard (one cent), stir evenly and serve; 2. In a soup spoon, heat it up to 80% over high heat, then pour 5 cents of lard into half a spoon.

Heat the money over a high fire, add 5 minutes each of minced onion and ginger, then add tomato paste and stir-fry twice, then add sugar, 2 coins of Shaoxing wine, 3 minutes of refined salt, monosodium glutamate and chicken stock.

After the soup boils, add the cooked fish balls and bring to the boil again, thicken with the remaining wet starch, pour 4 qian of lard on top, toss and serve.