First, what are the simple methods for home-cooked tomato fish? Here, for the sake of health, we provide a good way to peel tomatoes. Wash the tomatoes, fix them with a fork, bake them on the fire a little, and peel them after a try. Wash the black clothes and cut them in half. Slice the fish head, put the fish head and bones in another bowl, add some salt, ginger slices, shallots and cooking wine and marinate for a while. Cut tomatoes with a hob, peel garlic and a little ginger for later use. Add a little oil to the pot, stir-fry tomatoes for a while, stir-fry tomato juice, and put it in another soup pot for later use. Add boiling water to the soup pot (the amount can be determined according to the number of families), bring to a boil, add fish bones and fish heads to bring to a boil, add a little cooking wine to remove fishy smell, add marinated fish fillets after the fish soup is almost viscous, and finally add salt to taste, or add appropriate amount of chicken essence. After the fish fillets change color, they can be cooked. After a long time, the fish will get old.
Secondly, snakehead is cooked into fish bones and fillets by chefs in the market. After washing and draining, marinate with 1 spoon cooking wine and a little salt 15 minutes. Peel the tomatoes and cut them into small pieces. Slice ginger and chop onion. Heat the oil pan, add the ginger slices, stir-fry the fish bones, and take them out after all the colors change. Stir-fry tomatoes in the remaining oil pan until they become soft and sandy. Add 2 small bowls of water, bring to a boil, and add fish bones to cook. Cook until the soup is thick, then add 1 tbsp tomato sauce. Season with salt. Pick up the fillets with chopsticks and put them in the pot (to prevent the juice of pickled fish from pouring in together). Dispel with chopsticks and cook until the fish completely changes color. Turn off the fire and sprinkle with chopped green onion.
What are the simple methods of home-cooked tomato fish? Wash green onions and cut into sections; Sliced ginger and garlic; Blanch tomatoes with boiling water, peel them and cut them into thick slices. Slaughter grass carp, slice, cut open the fish head, chop the fish bones, and marinate with ginger, onion, egg white, white pepper, yellow wine and salt for 10 minute. Put the oil in the pot. When the oil is hot, add ginger, garlic and onion and stir-fry until fragrant. Add tomato sauce and stir-fry to get color, then add tomato slices and stir-fry to get juice. Add appropriate amount of boiling water, add a little white pepper, add fish bones and fish heads and cook first. When the soup in the pot is thick, add salt and stir well. Take out the pepper and ginger and garlic from the fish fillets, put them in the pot and cook them with high fire until they are off. Put the tomato fish in a large bowl, sprinkle with white sesame seeds, then heat half a spoonful of oil and pour it on the sesame seeds while it is hot.