A fish is about 2 kg (grass carp and carp can be used), a tomato 1 kg, half a bottle of tomato sauce, ginger, garlic, cooking wine, salt, onion, white pepper and chicken essence.

working methods

1. Wash the fish, dry it with kitchen paper towels, slice it into fillets, chop the fish head in half, chop the fish bones into small pieces, and marinate it with Jiang Mo, chopped green onion, salt, white pepper and cooking wine for more than 20 minutes;

2. Heat the oil in the pot to 60% heat, add ginger slices, whole garlic and onion, stir-fry the cut tomatoes until they are basically paste, and add half a bottle of tomato sauce to continue stirring for a while;

3. Stir-fry fish heads and bones in a pot, and add fresh soup (or boiled water);

4. Pour the fried soup into a casserole and stew for 15 minutes, and add appropriate amount of salt, chicken essence and white pepper according to the salty taste;

5. Slide the fish fillets into the soup, simmer for 7 or 8 minutes, turn off the fire, sprinkle with chopped green onion and serve.