Chinese Food
Tomato filet
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I used to eat tomato and Longley hotpot with my daughter in the hotpot shop. Because of its tender meat and no fish bones, it was very popular with my daughter. Suddenly, I found that there are dragon fish fillets in the supermarket. So I bought them and made them myself. My daughter said it tastes the same as in the hotel. How happy.
Cooking ingredients
Cooking Steps
Step1:Change the dragonfish into a knife. It doesn't need to be too thin. It's not very strict with the skill of the knife.
Step2:Marinate the fish slices with ginger, cooking wine and salt for half an hour. After marinating, pour the cooking wine out. Add in the egg white and mix well.
Step3:Soak tomatoes in hot water. Peel. Dice the peeled tomatoes.
Step4:Heat the wok. Pour in the cooking oil. Heat the oil, put in the pepper and saute it until fragrant, then fish out the pepper (if you don't like the pepper flavor, you can omit it). Saute the chives and ginger, pour in the tomato, fry until paste, and add hot water.
Step5:When the tomato soup is boiled, slide it into the fish fillet and cook for a while and take it out. Add tofu, mushroom, Flammulina mushroom and agaric in turn. After cooking, add sliced fish. Season with salt and pepper (I don't eat monosodium glutamate at home. You can add if you like). Put cilantro in the pot.
Cooking tips:If you don't think the taste of tomatoes is strong enough, you can add some ketchup. You can put some vegetables you like. I'm local. There are skills in making delicious dishes.
