Tomato fish in thick soup(nong tang fan qie yu )

Tomato fish in thick soup

Introduction:

"Even if you are picky, this soup Tomato fish will satisfy you, because it is full of eggplant flavor, because it is fresh and authentic, because it is original."

Production steps:

Step 1: wash the bone and put it into the boiling warm water. Turn over the water and take it out. (the soup made in this way has no floating foam and is clean and refreshing.)

Step 2: put the blanched bone into the pressure cooker, add appropriate amount of water, turn to low heat after steaming, press for about 5 minutes, and use after steaming.

Step 3: wash the tomato, then put the tomato into hot water, and slice the peeled tomato.

Step 4: tomato without peeling will not affect the taste, but it tastes smoother after peeling.

Step 5: separate the bone and meat of cucumber fish, slice the meat, wash and use.

Step 6: put a little oil into the pot, then put the tomato into the pot, stir fry gently until the tomato is soft and rotten, and then add the bone soup.

Step 7: take another pot, add white water to the pot, bring to a boil, clean the fish head and bones, put them into the pot, and then transfer them to the broth.

Step 8: finally, put the fish fillets into boiling water and cook them like a hot pot, then mix the fish fillets with the soup.

The ninth step: put some salt into the pot before cooking.

Materials required:

Tube bone: 1 small root

Cucumber fish: 1

Oil: a little

Tomatoes: 3

Salt: right amount

Note: high high broken idea: 1, tomatoes contain a lot of lycopene, can greatly reduce the risk of prostate cancer and other cancers, tomatoes or the best source of vitamin C. 2. Tomato without peeling will not affect the taste, but it tastes smoother after peeling. 3. To make the soup clearer, heat the fish head and bone in another pot. If you love delicious food, you can pay attention to the wechat of gaogaoxiaochu, let's exchange delicious food together

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Nong Tang Fan Qie Yu