Ingredients: 1 crucian carp, 2 tomatoes, 2 shallots and 1 ginger.

Practice:

1. Clean the chopped fish: clean the gills and scales, scrape off the black film in the belly of the fish, pat a little salt and pepper on the inside and outside of the fish, fill the belly with onion knots and some ginger slices, and marinate for 1 minutes; Wash tomatoes and cut into pieces, and cut the remaining shallots into powder for later use;

2. Heat the frying pan, add oil, stir-fry a slice of ginger, put the crucian carp into the pan, and fry until both sides are slightly yellow and fragrant.

3. Stir-fry the tomatoes with the remaining oil of fried fish, add enough water and yellow wine after frying the juice, and return the fish and fried meatballs to the pot to cook together.

4. After boiling, turn to medium heat and continue cooking for about 15 minutes. When the soup is thick, turn off the fire, add salt and a little pepper to taste, and sprinkle with chopped green onion before taking off the pot.

Make meatballs in advance. The method of meatballs:

Material:

5g pork

Method:

1. Prepare materials.

2. Add ginger foam, garlic foam, chopped green onion and eggs into the meat foam.

3. Add soy sauce, corn starch, salt, sesame oil and pepper.

4, mix it well, and then disturb it.

5. Drain the oil in the pan.

6. Squeeze the meatballs from the jaws of a tiger.

7. When the oil is hot, put the squeezed meatballs into the pot and fry them.