Tomato dragon fish

Main ingredients: dragon fish, tomatoes, konjac shreds and bamboo shoots. You can also add fungus, vermicelli, baby cabbage, broccoli, etc.

Marinated fish seasoning: salt, rice wine, white pepper, starch.

Seasoning for boiled fish: chopped green onion, minced garlic, tomato sauce, oyster sauce, salt, chicken essence.

1. Defrost the Longli fish in advance, wash and cut into large pieces. Cut the tomatoes into cross-sections, blanch them in hot water, peel and cut into pieces.

2. Add salt, rice wine, white pepper and starch to the fish and stir evenly. Marinate for 15-30 minutes (to remove the fishy smell and enhance the base flavor)

! ! ! It’s okay not to add rice wine or cooking wine, as the basa fish and dragon fish are not very fishy.

3. Pour oil into the pot, add chopped green onion and minced garlic and stir-fry until fragrant.

4. Add tomato pieces, stir-fry, and add salt to promote the precipitation of soup.

5. Stir-fry the soup until the tomato pieces soften, add tomato paste, oyster sauce, seasoning and color.

6. Add appropriate amount of water, no need to boil, add bamboo shoots and konjac shreds. After the water boils, cook for another 4-5 minutes. (Cold water is enough, boil for 4-5 minutes to cook the bamboo shoots and konjac shreds)

7. Add the dragon fish and remove the foam while cooking.

8. Add salt, chicken essence, seasoning according to your own taste, and cook until cooked.

! ! ! To control sugar and calories, you can omit ketchup and oyster sauce ~~ If you don’t add ketchup and oyster sauce, the taste will be much lighter ~ It will affect the taste ~