1, 4 medium-sized tomatoes (the quality of tomatoes is more important and directly affects the final taste, so it must be red), tomato sauce, onion, ginger and garlic. Slice the fish and pay attention to removing the fishy smell.
2. Remove the fishy smell, wash the fish fillets, drain the water, put them in a basin, cut some ginger slices into them, and then pour in yellow wine. You can add a little salt (not too much to avoid too much water loss, or you can soak it without salt), so that the fishy smell can be removed and the taste is better. (Or pour cooking wine and water into a bowl according to the ratio of 1: 3, and add a little vinegar and salt.)
3. Peel more than half of garlic, cut more ginger slices and cut tomatoes into pieces. Add more oil to the pot. When the oil is hot, add garlic and ginger slices and stir fry. When you smell garlic, pour in tomato pieces and stir-fry until the juice comes out. Cover the pot and simmer for a while to let the tomato juice flow out. Then add salt and set aside.
4, soup pot, add water to boil, don't put too much water, put too much tasteless, pour half a bottle of tomato sauce into it, then pour the tomatoes that have just been cooked together, wash a few onions, throw the whole root in, and simmer after boiling.
5. When the soup is thick, pour out the yellow wine and water of the soaked fish fillets, pour the fish fillets into the tomato soup and cook for a while. After most of the fillets change color, cook for 3 or 5 minutes on low heat. Don't cook too much, lest the fillets be overcooked.
6, turn off the fire, remove the whole onion, add chicken essence according to personal taste, and it is delicious without adding it; The thick soup soaked the tender fish fillets, and the delicious tomato fish was out of the pot!