Growing up, I loved to eat fish stewed by my mother. Original flavor, fresh and refreshing, delicious to stop. Every time you buy fish, you have to choose a big one, but it's too small to eat. This is mom's specialty. Seemingly simple. When stewing fish, add some tomatoes. It tastes absolutely different. Give it a try!

Technology: stew

Taste: salty and delicious

Time:

Heat: Higher heat.

Composition:

Cooking steps:

1. The scales, viscera and gills of carp were removed. This step is to let the merchant deal with it when you buy fish, and just wash it repeatedly with clean water when you come back.

2. Wash the tomatoes and cut them into pieces. Wash tomatoes. I am used to rubbing the surface of tomatoes with flour and then cleaning them. I feel very at ease. I don't know what better way to do it.

3. Add the right amount of oil to the wok, saute the bean paste and star anise.

4. Add onion, ginger, garlic, cooking wine and tomato and stir fry.

5. Stir fry until the tomatoes are soft and the soup is rich.

6. Add the right amount of water

7. Cut a few knives on both sides of the carp and put them in the pot. Bring to a boil with high fire and simmer slowly. Mother stewed the fish without a lid. She poured soup on the fish from time to time until the tomatoes melted and the sauce thickened. Fish is especially tender, so you can sprinkle some salt before cooking.

8. Take the stewed carp out of the pot, sprinkle with chopped parsley, and it's OK! This fish is so big that it is uncomfortable to curl up on a plate. Get rid of it quickly!