Leftovers can also make delicious food - {spicy and sour tomato fish}(bian jiao liao ye neng zuo mei wei suan la fan qie yu )

Leftovers can also make delicious food - {spicy and sour tomato fish}

Introduction:

"Yesterday, we made smoked fish. There are many leftovers left. The fish pieces are also big and small. What should we do? An idea, decided to do tomato fish! Sour and spicy taste is also suitable for hot summer, but also free from the oil and heat of frying in oil pan ~ if you have leftovers in your kitchen, it only takes ten steps to turn into delicious taste, which will definitely surprise you ~ thick fish bone soup with thick tomato soup, friends who like spicy can also pour spicy oil on it, and eat it in your mouth, sour and spicy The fresh and tender fish with the sour and sweet tomatoes, smooth and delicious, taste long and sweet, after eating the fish can also be under the hot pot side dishes, kill two birds with one stone Oh! The main feature of this dish is that it doesn't have to rely on all kinds of seasonings. It's completely used to extract, retain and stimulate the delicacy of the food itself through continuous stewing. As long as you are willing to pay enough patience, you can also harvest the surprise of taste! Or that sentence: "the ingredients will not lie, the taste will not betray ~"

Production steps:

Step 1: because I use the leftovers, it took me some time to make the fish look like a piece. If you buy the whole fresh fish directly, you won't have this trouble. Cut the fish meat into pieces and pick out the fish bones

Step 2: soak fish with cooking wine, water, salt, vinegar and ginger. The ratio of cooking wine to water is about 1:3. Put less salt to avoid too much water in fish, which will affect the taste

Step 3: heat the oil in the pan, fry the fish bone and change color

Step 4: add hot water and keep the soup boiling

Step 5: turn the heat down and simmer until the fish bone is slag. Filter into a bowl of thick fish bone soup

Step 6: when stewing fish bone soup, slice tomato and wash bean sprouts. I don't have much fish. I used three tomatoes. The specific amount depends on the size of the tomato, as well as your preference for the soup

Step 7: heat the oil in the pot, stir fry the garlic and scallion slices until fragrant, add the tomato slices, add salt and stir fry the juice, put in hot water and bring to a boil, then turn to low heat and simmer slowly

Step 8: until the tomatoes are cooked, filter to get a bowl of tomato soup

Step 9: mix the tomato soup with the fish bone soup, add a small bundle of scallions to boil, turn the medium low heat to stew into thick sauce, then add fish fillets and bean sprouts and cook them in high heat until they change color, then turn the low heat to boil for 3-5 minutes to add salt and seasoning

Step 10: put sesame oil into the pot, fry dried red pepper and Chinese prickly ash over low heat, then pour it on the cooked tomato fish. The flavor is very strong!

Step 11: the delicious tomato fish is ready!

Materials required:

Fresh fish: right amount

Tomato: moderate

Scallion: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Dry pepper: right amount

Garlic: right amount

Cooking wine: moderate

Vinegar: right amount

Salt: right amount

Sesame oil: appropriate amount

Note: 1. The choice of tomato is very important, try to choose juicy, ruddy skin, sweet and sour tomato; if the tomato flavor is not enough, you can add some ketchup in the tomato soup to increase the flavor. 2. The proportion of fish bone soup and tomato soup should be controlled by yourself. If the fish soup is more, the taste will be fresh; if the tomato soup is more, it will be sweet and sour, in fact, it is very open The stomach is delicious! Because it's all the flavor of the food itself, boil it. 3. Don't cook the fish too long, and cook it for 3-5 minutes after changing color. 4. The soup of the finished product can be thick or thin according to your preference. If you like more soup or want to cook after eating the fish, you don't need to close the soup so thick. If you don't like spicy food, you can omit step 10. However, as far as I'm concerned, the last step of hot oil pouring on the fish can not only stimulate the taste of the fish, but also enhance the aroma and flavor. Great!

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: hot and sour

Chinese PinYin : Bian Jiao Liao Ye Neng Zuo Mei Wei Suan La Fan Qie Yu