Ingredients: fresh grass carp 1 piece, 2-3 tomatoes, and seafood mushrooms 1 piece.
Ingredients: 2 heads of garlic, ginger 1 piece, appropriate amount of pepper, appropriate amount of cooking oil 1 small bowl,
Seasoning: cooking wine, salt, pepper, and cornflour.
Practice of tomato fillet soup;
1, shave the fish skin with a knife, change the fish into thin fillets and put them in a bowl.
2. Sprinkle a little salt flower, pepper and cooking wine, mix well, marinate for a while, then add 1 teaspoon of cornflour, and catch well for later use.
3. Wash the tomatoes and break them into small pieces. I didn't peel it. The lycopene content under the skin is the highest. If you don't like it, you can peel it off. (Method of peeling tomatoes: cut the cross knife at the bottom, put it in water and cook until the skin cracks, and then peel it easily. ) Wash the seafood mushrooms and cut them in the middle for later use.
4. Put a little oil in the pot and stir-fry the garlic.
5. Add a proper amount of oil to the pot, heat it to 70%, pour in the prepared tomatoes, fry them quickly, and turn off the heat.
6. Stir-fry tomatoes in red oil. Pour in water, boil for a few minutes, and reduce the heat.
7. Add shredded ginger and seafood mushrooms. (The fish is fresh, so you don't need to put more garlic and shredded ginger.) Put the fish fillets in one piece without overlapping. Fish fillets change color and curl, add salt, onion and pepper flowers, and sprinkle with white sesame seeds.
Finished product drawing:
Tips for tomato fish:
1, be sure to remove the fishy smell. Wash the fish fillets, drain them in water, put them in a basin, cut some ginger slices into them, and then pour in yellow rice wine. You can add a little salt (not too much to avoid serious water loss, or you can not add salt) and soak them for a while, which will remove the fishy smell and make them taste better.
2. Separate the fillets as soon as possible after putting them in, and don't stir them after discoloration to prevent the fillets from being broken.
3. You don't have to cook the fish fillets for too long, and the fish fillets can change color.
This delicious tomato fish is ready. It tastes quite delicious and not fishy. I believe friends who like fish will fall in love with it. Collect it and try it at home to see how it tastes.