The key to making good tomato lobster lies in marinating the fish for a while, then boiling the tomato pot, and then putting the fish in to cook together as follows:

Main ingredient: 1,000 grams of lobster, 1,500 grams of water, 500 grams of tomato

Supplementary ingredients: 20 grams of cooking oil, 20 grams of cornstarch, egg white 1, 1 gram of black pepper, 10 grams of cooking wine, onion, ginger and garlic in moderation, salt to taste

1, fillet the lobster into 2-3 mm pieces. garlic, salt to taste

1, fillet the lobster into 2-3mm slices.

2, fish fillets add cooking wine, pepper, egg white, salt, starch with your hands and marinate for half an hour.

3, tomato cut small dice.

4, onion, garlic and ginger minced.

5, casserole in a moderate amount of oil to heat.

6, into the onion ginger garlic minced burst incense.

7, into the diced tomatoes stir fry on high heat.

8, stir fry until the tomato soup.

9, add cold water.

10, water slightly boiling down into the fish fillets.

11, fish soup boiling skimmed foam.

12, add the right amount of salt.

13, cook until the fish slices become white turn off the fire.

14, finished.

Note:

1, the fish is relatively tender boil that is cooked, do not cook too long.

2, casserole 4.6L, fish with a minimum of 1 kg.