Boiled fish fillet

Grass carp 1 (about 1000- 1250g), soybean sprouts 250g, dried Chili Festival, pepper, garlic slices, ginger slices, cooking wine 10g, fresh soup 500g, monosodium glutamate 3g and chicken essence 2g.

Making:

Remove viscera, gills and scales, and wash fish. Cut open the fish head, cut off two pieces of fish with a knife, slice the fish bones, change the fish bones into thin slices with an oblique knife, put them in a bowl, add salt, monosodium glutamate and cooking wine for half an hour, put the pot on a high fire, add a little oil to heat it, stir-fry the bean sprouts slightly, add fresh soup, add fish heads, fish bones, refined salt and chicken essence, and boil the soup until it boils. Pick up the bean sprouts with a colander and put them in a big basin for later use. Add egg white and bean flour to the fish fillets and catch well. Put the fish fillets into the pot one by one, turn off the fire after about 1 minute, quickly pick up the fish fillets and put them into the pot with a colander, cover them with bean sprouts, take a separate pot, pour salad oil, and cook until 40% to 50% heat. Stir-fry the pepper, pepper, garlic slices and ginger slices, and pour them into the pot filled with fish fillets.

Tomato slices

Materials:

2 tomatoes (medium size), fish fillets 100g, tofu 1 box, 2 tablespoons of tomato sauce (30ml), 3 slices of ginger, garlic (chopped 10g), chopped green onion, 2 teaspoons of cooking wine (10ml) and starch.

Making:

Blanch tomatoes with boiling water in advance, peel and cut into pieces. Fish fillets are marinated with cooking wine, starch and a little pepper and salt. Heat the pan, add about 2 tablespoons (30ml) of oil, stir-fry ginger slices and minced garlic, stir-fry tomato pieces, stir-fry tomato sauce together, add appropriate amount of boiling water to boil, cut tofu into pieces, add boiled fish fillets to change color, and season with salt.