Sour soup tomato fish

1

Prepare sour bamboo shoots, blanch them in water and soak them in water.

2

Handle the bass.

3

Bone and meat are separated. Set aside fish bones and fish heads, and size fish slices.

4

The fish slices are cut with a butterfly knife, that is, the section is not cut with one knife, and the second knife is cut. Size half the egg white, or one-third of the egg white, a little salt, a little cornflour, Huadiao wine.

5

Tomato cutting cross knife.

6

Blanch it in boiling water.

7

Peel the skin.

8

Chop.

9

Fry fish bones and fish heads on both sides thoroughly.

10

Add ginger slices and a little Huadiao wine.

11

Place on a plate and set aside.

12

Put the oil in the pan

13

Stir fry the shredded tomatoes.

14

Add the fish bones.

15

Pour in boiling water.

16

Cook for ten minutes over medium heat.

17

Filter and pour into another pan, leaving only the soup.

18

Add sour bamboo shoots and bring to a low heat. Cook slowly for five minutes, pick up and add a little salt.

19

Finally add starched fish slices.

20

The soup must be boiled before boiling, and turn off the heat when the fish slices change color. The finished product will be served last later. Finally, add two small slices of rice.

In fact, when cooking fish soup, you need to let go of the water. I put in boiled clean water and cook it over medium high heat for the first five minutes. In this way, the taste of the fried fish will be boiled out, and the soup will be rich. Then change to low heat and cook for five minutes. The next step is to filter it. I will put out the filtered fish bones and dip them in some soy sauce to eat them. I can enjoy them first while I continue to wait for the delicious food. The reason for filtering makes the soup free of impurities, clean, and visually feel. I like perfection. 1. Sweet potato flour is used for sizing the fish slices, which absorbs water strongly and only needs a little amount. 2. The sized egg white depends on the amount of ingredients. For example, today, one pound of perch costs 30 taels, but the net fish may only be 30 taels to 40 taels, so only one-third of the egg white is enough. 3. Don't throw away the ingredients in the cooked tomato fish soup. It's delicious. The original tomato juice and fresh fish bones. Moreover, there is meat on the bones. If you dip it with some special soy sauce, it will not be inferior to local chickens or hoofs. The delicacy dipped in soy sauce can definitely be aftertaste. 4. Some friends may like to stir-fry sour bamboo shoots. In fact, I agree, but when making this soup, it is not advisable to stir-fry because it will be too oily and the soup should be refreshing. 5. I will use two filtration methods, one time to boil the fish bones, and the second time to put the fish slices, which can ensure that the soup is clean and the color surface can be refreshing. 6. In addition, if you want to season it, just add a little salt. The ingredients made from fish, tomato juice, and sour bamboo shoots are too fresh.