How to make spicy and sour tomato fish fillet

Going out to restaurants to eat is a normal part of life for many families. Although there is nothing wrong with this, eating out every day not only requires a certain amount of money, but is also not necessarily healthy. Of course, being able to cook by yourself is the best. The method of making spicy and sour tomato fish fillet is simple. Once you learn it, you will no longer have to eat MSG outside often for yourself and your family.

1. Cut the black fish in half, cut off the bones and head, and set aside. Prepare three thin-skinned and juicy tomatoes and white jade mushrooms. Prepare pickled peppers, onions, ginger, garlic, and scallions.

2. Tilt the knife at a 30-degree angle to the fish meat. Push outwards or pull inwards when slicing the fish, keeping the knife in one direction. Dip the knife in water. It is best to put a piece of cloth under the fish to prevent it from slipping when slicing the fish. It is best to freeze the fish before filleting.

3. Rinse the sliced ​​fish fillets several times with clean water, soak them in water and set them aside to allow them to absorb water to ensure that they are tender and smooth.

4. Soak the tomatoes in boiling water, peel them and cut them into small pieces. Cut the green onion into strips, slice the ginger, mince the garlic, prepare 10 grams of pickled pepper and three tablespoons of pickled pepper water; set aside the tomato sauce.

5. Drain the fish fillets, add 1 teaspoon of salt, 10 grams of cooking wine, appropriate amount of white pepper, appropriate amount of egg white, and a tablespoon of starch and marinate for a while. It is best to add another spoonful of oil to prevent the fish fillets from slipping and sticking to each other.

6. Add oil to the pan, and when it is 50% hot, add ginger slices, minced garlic, and scallion segments and stir-fry until fragrant.

7. Add fish bones and fish head, stir-fry until they change color, and remove from the heat.

8. Leave some oil in the pan, add pickled peppers and small pieces of tomatoes and stir-fry. Fry the tomatoes until soft and sandy, then pour in 2 small bowls of water or broth and 3 tablespoons of pickled pepper juice.

9. When the soup boils, add the fried fish head and white jade mushrooms into the pot and stew together for five minutes.

10. When the soup becomes a little thicker, remove the fish bones and fish head (it is optional, depending on your preference). Add tomato sauce and a teaspoon of salt (adjust according to the saltiness of the soup). Turn off the heat and pour the soup into a bowl.

11. Boil the fish fillets in boiling water until they turn white, then remove them quickly. You can also slide the fish fillets directly in the hot and sour soup, but I personally think it is easier to do this way. The color of the fish fillets will look better and the color of the soup base will also be cleaner.

12. Put the fish fillets in the hot and sour soup, sprinkle with chopped green onions, and enjoy!

13. Finished product picture.

For those who have poor gastrointestinal tract, you can eat more sour and spicy tomato fish fillets in your daily life. You can also teach your friends and colleagues. Everyone will learn it. It is super simple and most importantly, nutritious.