One bass (1.5kg), three tomatoes (fist size and bright color), Flammulina velutipes, ginger, garlic, celery, green/red pepper, onion, cooking wine, straw mushroom soy sauce, chicken essence, salt, pepper, cornmeal, eggs and tomato sauce.

1. Wash the perch with clear water first, break the black membrane on the scales, fins, cheeks, internal organs and the inner wall of the stomach, and then wash it with clear water.

2. Cut off the meat slices on both sides of the fish with a knife, and marinate the fish bones and fish heads with cooking wine, straw mushroom soy sauce, shredded ginger, salt and pepper for 10 minute (fish bones and fish heads are used for soup).

3. Next, cut two fish into thin slices along the grain, take a bowl, beat an egg white, put the fillets in, and add a proper amount of cooking wine, straw mushroom soy sauce, shredded ginger, salt and pepper to taste.

4. Pat the marinated fish heads and bones evenly with corn flour, fry them in 70% hot oil until golden brown, and take them out for later use (1-2 minutes).

5. Add oil to the wok. When the oil temperature is 60% hot, add garlic and ginger slices to stir-fry until fragrant, add tomato pieces, stir-fry until juice comes out, cover the lid and simmer for a while, and mix well with a little salt.

6. Add water to another pot, add onions and bring to a boil. Add the fried fish bones and fish heads and cook the soup over high fire. After the soup turns white, pour in half a bottle of tomato sauce and freshly prepared tomato juice and cook together. After boiling, simmer.

7. When the soup is thick, add Flammulina velutipes, then pour the fish fillets into the tomato soup, cook for about 2 minutes on high fire, add a little chicken essence to taste, put it into a container prepared in advance, and put some shredded celery and green/red peppers.

8. A sweet and sour, silky but not greasy, colorful and nutritious tomato fish is ready.