Tomato fish in sour soup

Cut the fish bones and fillets into pieces, wash the fish slices several times with water to clear them, squeeze out the water, add the salt, chicken powder, cooking wine, cornstarch, egg white, and white pepper to the fish fillets and mix well.

Chop the tomatoes. If you have a food processor, smash them directly. My food processor stopped working. Leave one tomato uncut for final garnishing. Cut the coriander and slice the ginger.

Heat up a pan, add rapeseed oil, add ginger slices, and sauté peppercorns until fragrant, then fry the fish bones and fillets thoroughly on both sides.

Fry the chopped tomatoes to release the juice.

If you don't have "bone soup" for the broth, use boiling water. Add the white pepper powder, cooking wine, red sour soup, white vinegar, white sugar, and ginger seeds to the ingredients. Bring to a boil over high heat and then cook over medium heat for 15 minutes. I usually fish out the fish bones and impurities and discard them. Those who like to chew fish bones can take them out and put them on the bottom of the basin, add the salt for the soup, and chicken powder.

Reduce the heat to low, put the battered fish fillets neatly into the pot one by one, cover and cook over high heat for more than a minute until the fish fillets change color.

In this way, the fire will stop when all the fish fillets turn white. Do not stir them with any kitchen utensils during the process.

Add a few drops of ginger oil, serve on a plate, garnish with slices of tomatoes that were not cut before, garnish with cilantro segments, and sprinkle with sesame seeds.

Finished product pictures

Finished product pictures

Finished product pictures

Finished product pictures

Finished product pictures

Finished product pictures

Finished product pictures

Overview

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