2. Prepare two tomatoes, cross them, blanch them with boiling water, peel them and dice them; Heat the oil and stir-fry diced tomatoes; Add fish when the juice is fried; Stir-fry gently, add a bowl of water, a proper amount of salt and chicken essence, a spoonful of sugar, and a third spoonful of tomato sauce, which will make the soup base richer and cook for 3 minutes ~ sprinkle with some chopped green onion and a little white sesame seeds.
3. Basha fish fillet (1) Ingredients: one piece of Basha fish fillet is about 280 g; 3 tomatoes; Pleurotus eryngii100g; A handful of Flammulina velutipes; 6 slices of ginger; Half a garlic; A handful of shallots; Half an egg white; Corn starch 1 spoon; Vegetable oil; Salt; Sugar; A little white pepper; A little salt and pepper; Cumin a little (2) method: Slice the fish slices with an oblique knife from the tail, add half an egg white, corn starch, a little salt and white pepper and grab it by hand.
4. Peel and chop tomatoes.
5. Leave a few shallots and two cloves of garlic separately for the third use.
6. Heat the pan to put oil, add ginger and garlic to saute until fragrant, add chopped tomatoes and salt to fry, add some sugar according to the acidity of tomatoes, add Pleurotus ostreatus to stir fry, add onion knots, add water to boil, taste salty, add Flammulina velutipes to cook, and take the mushrooms out of the pan with a big colander.
7. Keep the soup in the pot boiling, spread the fish fillets by hand and cook them (blanch them for ten or twenty seconds after changing color), and pour them into the big bowl with mushrooms.
8. Sprinkle a little white pepper, salt and pepper, cumin on the fish fillets, then put the chopped green onion and garlic in step 1, and heat it in a small pot, add vegetable oil (too much is unhealthy, so much cooking is enough), and pour it on the chopped green onion and garlic.
9. Pan-fried Basha fish (1) Ingredients: 2 pieces of Basha fish fillet; Appropriate amount of salt; Appropriate amount of black pepper; Delicious soy sauce 1 spoon; A few slices of old ginger; Onion cutting 1 root; Eggs 1 piece; Starch 1 tablespoon; Flour 1 spoon; Proper amount of bread crumbs; Appropriate amount of vegetable oil (2) Practice: Wash the Basha fish fillet and control the moisture, and dry the surface with kitchen paper.
10. The fish is a bit big, so cut a knife from the middle to facilitate the subsequent operation.
1 1. Sprinkle a little salt and 1 spoon of extremely fresh soy sauce on the fish surface, and spread the salt and soy sauce evenly on the surface by hand.
12. Sprinkle some black pepper (or black pepper) on the surface and beat an egg.
13. Stir the egg liquid and pour it into the Basha fish.
14. Mix the egg liquid and fish thoroughly.
15. Add some starch and flour.
16. Mix the starch flour with the Basha fish.
17. Prepare some bread crumbs.
18. Put the Basha fish fillet into the bread crumbs, so that both sides are evenly covered with a layer of bread crumbs.
19. Basha fish wrapped in bread crumbs is set aside for use.
20. Pour an appropriate amount of vegetable oil into the pot. When the oil temperature is 60% hot, the chin fish and fish fillet will be fried with a small fire.
2 1. Slow fry until golden on both sides.
22. Remove the fried Basha fish and put it on a plate with oil-absorbing paper.
23. The fish is very tender and tastes good.