Tomatoes 3

Blackfish one

Lemon half

Scallion moderate

Ginger moderate

Olive oil moderate

Salt moderate

Starch moderate

Tomato Lemon Fish

Method

Preparation of the ingredients. Separate the bones from the meat, chop the fish bones into large pieces, slice the fish meat into thin slices, and cut the scallions into small pieces.

Fish bone with a few drops of lemon juice and ginger, deodorization.

Add a few drops of lemon juice, ginger, salt and cornstarch to the fish fillets, mix well and refrigerate until ready to use.

Blanch the tomatoes in hot water, peel and dice.

Pour olive oil into the pan, sauté the tomatoes until the soup thickens, very thick, very thick, you can hardly see the dices.

Heat the water in the pot, the amount of water can be used according to the needs of the fear of drying out, put more, less will be no soup.

Boiled and added to the fish bones, high heat boil after turning to medium-low heat stew.

Burning can be put into a few slices of lemon slices, not good too much, I only put three slices, afraid of too sour.

15 minutes or so, add the right amount of salt, and then turn on the heat to boil, under the fish fillets, it is best to put a piece of slice, spread throughout the pot, so that the heat is more uniform.

3 minutes after turning off the fire to plate, sprinkle with chopped green onions, done!