Fast Hand Tomato Fish Fillet Soup

1

Wash the fish fillets, green onions, ginger and coriander

2

Cut the fish fillets: Cut the fish fillets horizontally into double flying slices, that is, the first knife is not cut, and the second knife is cut.

3

Put some mixed oil and mixed ginger, a little salt and cornflour into the cut fish slices and mix well (missed the photo of the marinated salt slices).

4

Cutting tomatoes: Also cut horizontally to look good.

5

Bring the water to a boil over high heat and add the western red rice; bring it to the boil again and disperse the fish slices without turning.

6

When the pan is boiled for the third time, sprinkle with spring onions and add coriander.

7

You can have a sip of fresh soup.

8

The soup is still steaming.

1. When cooking fish slices, usually use egg white and cornflour to paste the fish slices, so as to keep the fish slices tender and tender when cooked. However, sometimes the remaining eggs are difficult to handle, so I made some improvements and added some blending oil and cornflour to marinate the fish slices also have the same effect. 2. Do not stir the fish slices after being put into the pan to avoid dessipation and aging, and the soup will become turbid. 3. Once the fish slices are put into the pan and boiled, start the pan immediately and heat the fish slices with the residual heat of the soup until done, otherwise the fish slices will be overcooked.