In this cold season, cooking a big pot of delicious food is the best way to comfort the soul. Using fresh and tender pangasius, no matter how you cook it, it always tastes so delicious. Basa fish is boneless, with white and delicate meat. The whole piece of meat is a delicious food that foodies like. Whether it's fried, stir-fried or boiled, it always has its own unique way of eating it. Ingredients that need to be prepared: peeled and chopped tomatoes (two large tomatoes), enoki mushrooms, chopped parsley, basa fish cubes, green onions and ginger slices, fried tofu, freshly ground black pepper, cooking oil, rice wine, sugar, and salt. < /p>

The second step is to wash the large tomatoes, cut them into cross-cut pieces, rinse them with hot water, then peel them and cut them into small dices. Remove and wash all the ingredients, clean and heat the wok, pour an appropriate amount of cooking oil into the wok, heat the wok with cold oil, add onion segments and ginger slices and saute until fragrant;

The third step is to pour the oil into the wok. Add chopped tomatoes, add sugar and salt and stir-fry until the juice is cooked. It takes about 5-8 minutes, depending on your pot and stove. Then add enoki mushrooms and fried tofu slices, and add a little water;

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The fourth step is to use chopsticks to put the fish into the pot piece by piece, and stack them neatly so that they are heated evenly. Do not pour them all at once, then cover the pot and boil, which will take about 8-10 minutes. Then sprinkle with chopped parsley before serving;

In this way, a pot of bright red, sweet and sour tomato fish pot is ready, and it is full of deliciousness. Everyone wants to grab the fried tofu filled with tomato juice.

Slice the tofu and fry it in a pan until golden brown on both sides. Not only will there be no beany smell, but it will be more delicious after absorbing the soup. Trust me! Pangasius/Longli fish has no bones and is very tender. Children have always loved eating it. Mothers who are not good at filling fish can buy it. When selecting, white fish fillets are best; yellowing means the meat is not fresh.