Tomato fish soup
By VicentaLakin
Basha, an important fresh water breed in South-East Asian countries. It is a uniquely high-quality economic fish in the Mekong basin, and Vietnamese is translated into “Caba Sa”, meaning “three fat fish”, which accumulates three larger fats in the abdomen during their growth, with fine meat and taste. As one of the cheapest fish to sell at Western supermarkets, since Westerners rarely eat fresh water fish, especially fish, the main consumer group in Asia is new immigrants in Asian countries, mostly in the form of frozen fish chips, with no thorns, and whole pieces of fish, which can be used for burning, burning, or cooking fish. There's a lot of confusion between the crawfish and the saloon fish
Recipe Recommendations
- tra fish appropriate amount
- tomato appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- garlic appropriate amount
- oil appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- ginger appropriate amount
- green onion appropriate amount
- green pepper appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Tomato fish soup
1
The saloon cut small pieces, with pepper powder, salt, wine, ginger. Fish must be salted when they're salted。
2
Pickled evenly and placed in excess of 30 minutes。
3
Tomato cut, garlic cut, onions split white and green, pepper cut small pieces。
4
Hot pots of hot oil, put in white onions。
5
Then the tomatoes and garlic。
6
Turn it up to tomatoes。
7
Water, salt in tomatoes。
8
After the tomato soup is prepared, salt and salted fish. Two minutes in the fire。
9
Put the pepper in and cook it for another minute。