What are the authentic Chongqing tomato fish recipes?

For people who love hotpot, the choice of hotpot base is very important, especially the combination of various ingredients. It must be nutritious and healthy while having a unique flavor. Chongqing Tomato Fish Hotpot is believed to have been unforgettable for many people. So how can we make an authentic Chongqing Tomato Fish Hotpot? Let’s take a look at the specific production methods and material usage issues introduced below.

Method 1. Ingredients:

2 pounds of tomatoes, 250 grams of fish fillet, a little onion, ginger and garlic

A little cooking wine 10 grams of dry starch 2 grams of salt

1. Wash the fish fillets, drain the water, add a few drops of cooking wine (don't put too much), dry starch, 1/4 egg white (optional). Mix well with your hands, set aside, and marinate for 15 minutes.

2. Wash the onion, ginger and garlic, cut them and set aside

3. Peel the tomatoes (the lazy way to peel them: roast them over fire) and cut them into small pieces.

4. Pour 20 grams of salad oil into the pot, heat it up, pour in the tomatoes, add 2 grams of salt, if the tomatoes are sour, you can add some sugar

5. Turn on high heat and fry the tomatoes to remove the sand and soup, then turn to low heat and simmer for 3 minutes. If you think the soup is too thick, you can add some water at this time.

6. Add ginger slices. (The ginger slices can actually be added when marinating the fish fillets. I forgot this before, so I added it in this step.)

7. Add the fish fillets and turn off the heat; (suitable for less fish fillets), use a spatula to push the fish fillets apart until the fish fillets completely change color.

Method 2: Ingredients

1 black fish, 2 tomatoes, 2 slices of ginger, 2 scallions, 2 spoons of cooking wine, salt to taste

1. Ask the chef at the market to cook the black fish into fish bones and fish fillets. Wash and drain them, then marinate them with 1 spoon of cooking wine and a small amount of salt for 15 minutes. Peel the tomatoes and cut into small pieces. Slice the ginger and chop the green onion.

2. Heat the oil in a pan, add the ginger slices and sauté until fragrant, then add the fish bones and stir-fry until they all change color.

3. Add the remaining oil to the pan and stir-fry the tomatoes until they become soft and sandy.

4. Add 2 small bowls of water, bring to a boil and then add the fish bones and cook together.

5. Cook until the soup thickens, then add 1 tablespoon of tomato sauce. Add appropriate amount of salt to taste.

6. Use chopsticks to pick up the fish fillets and put them into the pot (to prevent the marinated fish juice from pouring into the pot). Use chopsticks to stir and cook until the fish changes color. Turn off the heat and sprinkle with chopped green onions.