"Tomato fish" eat a different feeling!!(fan qie yu chi chu bu yi yang de gan jiao )

"Tomato fish" eat a different feeling!!

Introduction:

"From Rugao forum"

Production steps:

Step 1: cut scallion into sections, ginger and garlic into slices

Step 2: soften the tomato skin with boiling water, peel and cut into thick slices

Step 3: cut the grass carp open, clean the black membrane and foreign bodies in the stomach, remove the bone, slice into pieces, add a piece of ginger. Marinate shallot, egg white, half 1 / 4 tbsp white pepper, yellow rice wine and salt for 10 minutes

Step 4: heat the oil in the frying pan and stir fry the ginger, garlic and scallion with medium low heat until fragrant

Step 5: add tomato sauce and color

Step 6: stir fry the tomato slices until the juice overflows

Step 7: add proper amount of boiling water (about 1.2L), add 1 / 4 teaspoon white pepper, put in fish bone and fish head and cook first

Step 8: when the soup in the pot is thick, add salt and stir well. Remove the pepper, ginger and garlic from the fish fillets. Put them into the pot and cook them over high heat until they are cut off

Step 9: put the fish into a large bowl and sprinkle with white sesame seeds

Step 10: heat half a teaspoon of hot oil in a clean pan and pour it on sesame seeds while it is hot

Materials required:

Grass carp: 500g

Tomato: 400g

Egg white: 1

Peanut oil: right amount

Salt: right amount

Ginger: 1 yuan

Tomato juice: 3 tbsp

Scallion: Half Root

Garlic: 3 cloves

White pepper: half teaspoon

White Sesame: 1 tbsp

Yellow rice wine: 1 teaspoon

Chives: moderate

Note: boiled fish fillets, but not the so-called spicy boiled fish, just take this way of boiling. There is no spicy blend, so the freshness of fish fillets is particularly important. If you use frozen old fish, the meat is rough, and there will be a strong fishy smell. In my hometown, some shops will add some wild pepper and Chinese prickly ash to the tomato fish, which has a strong taste impact. But on a hot and dry day, eating it is a test for people. It seems that the tomato soup made from stir fried onion, ginger and garlic is more suitable for the public. There are too few people who eat fresh water fish now. It takes time and experience to accumulate. In addition, people are busy and under great pressure now. Generally, they will let the shopkeeper slice well. Remember to rinse the fish with clean water several times. The soup is light, and pickling is the most important thing. Fresh fish with cooking wine, white pepper, salt, onion, ginger and egg are mixed well in one direction, and marinated for about 10 minutes. White pepper and cooking wine should not be too much. If there is too much fire, it is enough to rob the fresh flavor of fish and achieve the purpose of removing fishy smell and increasing fragrance. It's better to cook fish fillets over high heat. Don't turn them over at will. Divide them evenly and let each piece of fish cook thoroughly. Finally, add sesame seeds and pour hot oil, which can add fragrance to the vegetables. Don't use too much oil. If you drink too much soup, it will be greasy. If you want to keep healthy, just put away the oil on the surface when drinking. Add coriander or scallion when serving, it will be more enjoyable.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: hot and sour

Chinese PinYin : Fan Qie Yu Chi Chu Bu Yi Yang De Gan Jiao