1, 4 medium-sized tomatoes (tomato quality is more important, directly affect the final taste, must be a little red), tomato sauce, onion, ginger and garlic. Fish fillets, pay attention to fishy.

2, deodorization, wash the fish slices, water drained, put pots, cut some ginger into it, and then pour on the wine, you can add a little bit of salt (can not be too much, lest the loss of water is too serious, you can not add salt), soak, so that you can go to the fishy, and can be more flavorful. (Or use wine and water in accordance with the ratio of 1:3 Pour into a bowl Slightly add a little vinegar and salt)

3, peel half of the garlic, cut more ginger, tomato cut into pieces. Frying pan with more oil, oil is hot, pour into the garlic and ginger stir-fry, smell the garlic, and then pour into the tomato pieces, stir-fry until the juice comes out, cover the pan with a lid, simmer for a while, so that the tomatoes out of the juice, and then add salt, standby.

4, soup pot, add water to boil, don't put too much water, more than not into the flavor, pour half a bottle of tomato sauce into it, and then just ready to pour the tomatoes into the cook, wash some green onions, the whole root thrown into the boil, and then stew over low heat.

5, soup stew to a thicker time, pour off the soaked fish fillets of wine and water, the fish fillets into the tomato soup, high heat and cook for a short while, most of the fish fillets brown, open a small fire to cook for 3, 5 minutes, can not cook too much, so as not to cook the fish fillets old.

6, turn off the fire, fish out the whole onion, with personal taste plus or not to add chicken essence, do not add has been very fresh; thick soup immersed in white tender fish fillets,