1. Wash the perch, cut it in half along the fish bone, take the fish fillet with a knife at a 45-degree angle, cut the fish bone into small pieces, add salt, pepper, cooking wine and egg white and mix them clockwise, then add starch, continue to mix them clockwise and marinate for 2 minutes.

2. Peel and dice tomatoes.

3. Slice 1 piece of ginger, 5 pieces of pickled peppers, 2 pieces of millet peppers, 2 pieces of garlic, half of green onions and 2 pieces of shallots.

4. put a proper amount of oil in the pot, heat the oil to 7%, add chopped pickled peppers, ginger and garlic slices and onion slices, stir-fry until soft and rotten, and add millet pepper rings, tomato sauce, salt, sugar and oyster sauce to stir-fry evenly.

5. Pour in water, boil and simmer for 5 minutes.

6. After the tomato soup is boiled, put the fish fillets into the pot in turn and cook until the fish fillets change color. When the tomato soup boils again, add half a spoonful of white vinegar, add a little oil, and sprinkle with chopped green onion or coriander.