1, tomato fish fillet.

Materials:

2 tomatoes, 2 longlists, 4 slices of ginger, 1 section of green onion, 1 scallion, 2 tablespoons of Donggu Yixing soy sauce, 4 grams of salt, 4 grams of sugar, 0.5 grams of pepper, 1 tablespoon of starch, 2 tablespoons of cooking oil.

How to make:

(1) Prepare the ingredients.

(2) Cut the lobster into large slices and put them on absorbent paper to absorb the water.

(3) Put the slices of meat into a large bowl and add cornstarch, pepper and half a tablespoon of Toku's Yummy Soy Sauce.

(4) Scratch repeatedly to mix well and let stand for 20 minutes.

(5) Peel and cut tomatoes into chunks, julienne ginger, slice green onions and chop scallions.

(6) Start a frying pan and add cooking oil, when the oil is hot, add shredded ginger and sauté for flavor.

(7) Add sliced scallions and stir fry.

(8) Add tomatoes and stir fry.

(9) When the tomatoes are soft, add enough water to boil, and pour in Donggu Yixian soy sauce to enhance the flavor.

(10) Add salt and sugar to season the flavor.

(11) Add the fish slices.

(12) Place one piece at a time without sticking, all together.

(13) After heating the fish is tender and fully cooked.

(14) Sprinkle with chopped scallions and quickly stir-fry evenly out of the pan.

2, tomato fish and chip soup.

Ingredients:

200g Vietnamese lobster fillet, 1 tbsp green onion, ginger and wine, 1/3 tsp salt, 1/3 tsp white pepper, 1 tsp cornstarch, 20g white onion, 5g ginger, 20g onion, 200g tomato, 2 cloves garlic.

How to prepare:

(1) Prepare the ingredients, thaw and clean the fish fillet, wash the tomato and other vegetables.

(2) Longleaf meat is very tender, the hand should be fast, light action.

(3) Add cooking wine, salt, white pepper and cornstarch to the cut fish fillets and marinate for 15 minutes.

(4) Lightly slash the tomatoes and pour boiling water over them.

(5) Chop green onion, ginger, garlic and onion.

(6) When the blanched tomatoes are a little warm, you can easily remove the skin from the cuts.

(7) Chop the peeled tomatoes and set aside.

(8) Saute the onion, ginger and garlic.

(9) Stir fry the chopped onion and tomatoes until the tomatoes are almost melted.

(10) Add 220 ml water and salt as appropriate.

(11) Bring to a rolling boil and add the marinated fish fillets.

(12) Bring to the boil again and serve after 3 minutes

3. Tomato Fish Fillet Soup.

Materials:

1 black fish, 2 tomatoes, 1 egg, 1 tablespoon of cooking wine, 1 tablespoon of tomato salsa, a little cornstarch, green onion and ginger, a little cooked white sesame seeds, salt.

Methods:

(1) Clean and cut a black fish into thin slices (you can let the grocery store uncle help), add a little salt, 1 tablespoon of cooking wine, 1 egg white and a little starch and mix well, marinate for 20 minutes, cut the fish bone and head and spare.

(2) Heat oil in a hot pan, fry the fish head, fish bones and a few slices of ginger over medium heat until golden.

(3) Pour in the appropriate amount of water, green onion knots, boil over high heat to low heat and simmer for 30 minutes, fish head and fish bones discarded, fish broth standby.

(4) Peel 2 tomatoes and cut into small pieces. Cut the tops of the tomatoes with a knife, put them into a pot, pour boiling water over them from the top, and cook them over low heat for about 30 seconds, then remove the skins easily.

(5) Heat a casserole dish with cold oil, add 1 tablespoon of tomato salsa and sauté until thickened, season with salt, then pour in the fish stock and bring to a boil over high heat.

(6) Put down the marinated fish fillet and cook, turn off the heat.

(7) Sprinkle a little cooked white sesame seeds and scallions, tomato fish finished.