Cooking Steps

1. 

   Step1:Cut a light cross pattern on the tomato with a knife. Scald it with boiling water to remove the skin.

2. 

   Step2:The peeled tomatoes are diced.

3. 

   Step3:Pour a proper amount of white vinegar and a small amount of white wine into the cut tomato. Mix well. It's better to cover it with a lid and put it in the refrigerator for one night. The sour taste of the tomato will be fully released. (it's too late to add a proper amount of ketchup to improve the taste when frying

4. 

   Step4:Put a proper amount of lard in the pot (I used corn oil because of the end of lard in my family). Stir fry the tomato in high heat. Stew it in low heat for a few minutes to make the tomato fully taste.

5. 

   Step5:Pour in warm water. It's better to boil the soup. Don't add too much water, or the taste of tomatoes will not be enough. The soup needs to be cooked a little longer.

6. 

   Step6:Separate the well sliced fish from the fish head. Fish with a little cooking wine, ginger, a little flour, egg white, salt code taste.

7. 

   Step7:Cooking wine, salt, raw meal, ginger and scallion for fish head and fish fille

8. 

   Step8:Cook the fish head for two minutes first, then soak the fish in the bottom.

9. 

   Step9:Because there is not much soup for tomato fish. After the fish fillet is cooked, start the pot first. Leave the soup in the pot

10. 

    Step10:Turn off the heat to the minimum. Then put the fillets into the pot evenly. Boil them until they are cut off. Add a small amount of pepper during this period.

11. 

    Step11:Special pepper for me. Use pepper directly to show blunderbuss. It tastes much bette

12. 

    Step12:Put the shallots in the pot.

13. 

    Step13:Heat the oil in the pot through. Put in white sesame and scallion and pour over the cooked fish. Don't drink too much oil. If you want to drink fish soup, pay more attention to the amount of oil.

14. 

    Step14:Ready to serv