Accessories: tomato 100g egg 50g.

Seasoning: tomato sauce 20g vegetable oil 15g sesame oil 5g pepper 3g cooking wine 5g salt 3g starch (corn) 3g monosodium glutamate 2g onion 5g ginger 2g garlic 5g each.

The practice of tomato fillet soup;

1. Slice grass carp, add refined salt, cooking wine, egg liquid and starch and mix well;

2. Wash tomatoes, blanch with boiling water, peel and remove seeds, and cut into 4 pieces;

3. Chop ginger, garlic and onion;

4. Heat oil in a wok, add minced ginger and garlic, stir fry with tomato sauce, add appropriate amount of water, and add fish fillets to disperse;

5. Cook until the fish pieces are raw, skim off the floating foam, add tomatoes, salt, pepper and monosodium glutamate, mix well, sprinkle with chopped green onion and drizzle with sesame oil.

For more information about tomato fillet soup, please visit Mint.com Food Library/Restaurant/Tomato fillet soup.