Tools/materials: 400g Basha fish, 2 tomatoes, 200g Flammulina velutipes, 2 shallots, 2 slices of ginger, 30g tomato sauce, cooking wine 1 spoon, oyster sauce 1 spoon, salt 1 spoon, corn starch 1 spoon, and half a spoon of black pepper.
1. Prepare the ingredients used, clean them, prepare the ingredients, soak the Basha fish and thaw them.
2, boil water in the pot, cut the top of the tomato, put it in boiling water, peel it, and the juice is more abundant.
3. Flammulina velutipes went to old terrier, blanched for a while, and then drained for later use. Scalding can remove the grassy smell of mushrooms.
4. Basha fish is cut into small pieces, green onions are cut into chopped green onion, and ginger is cut into ginger strips for later use.
5. Add onion ginger, cooking wine, black pepper and corn starch to Basha fish, grab it evenly with your hands and marinate for a while.
6. Peel the tomatoes and cut them into small pieces. Drain Flammulina velutipes and put it on a plate for later use.
7, the pot is hot, pour in the right amount of vegetable oil, add chopped green onion and stir-fry the fragrance.
8. Pour in the tomato pieces, stir-fry the soup quickly, add the tomato sauce and stir well.
9. Add 1 small bowl of boiling water, boil the tomato juice, and pour in the marinated Basha fish pieces.
10, pour in 1 tablespoon oyster sauce and 1 tablespoon salt, and stir well to taste.
1 1. After Basha fish is boiled, put Flammulina velutipes into the pot, mix well and boil again, then turn off the heat.
12, put the cooked tomato Basha fish into a soup bowl, sprinkle chopped green onion and cooked white sesame seeds on the surface, and serve. Soup is sweet and sour, which can stimulate appetite and fish is fresh and tender.