Tomato fillet

Overview

Refreshing and non-greasy tomato fish fillet

Tags

• private kitchen
• old man
• autumn recipes
• banquet dishes
• lunch
• cooking wine
• red sweet potato starch
• silver carp
• tomato
• green onions
• pepper
• salt

Ingredients

Steps

1. 1 Silver carp, half head, half belly.

   

2. 2 Cut the fish into diagonal slices;

   

3. 3 Soak the fish fillets thoroughly in cold water with cooking wine, then rinse;

   

4. 4 Drain the water;

   

5. 5 Use salt, cooking wine and pepper to mix evenly;

   

6. 6 Mix the red sweet potato starch with water and mix well.

   

7. 7 Add less oil and stir-fry the chopped tomatoes;

   

8. 8 Stir-fry the tomatoes until they become pulpy, then add the fish heads;

   

9. 9 Add water to cover the fish head, add pepper and cook over high heat for 5 minutes;

   

10. 10 Remove the fish head and place it in a soup basin. Spread the fish fillets over low heat and put them into the soup;

    

11. 11 When the soup is slightly boiling, use chopsticks to scatter it;

    

12. 12 Turn on medium heat, wait for the soup noodles to boil, pour the soup into the soup pot, and sprinkle with green onions.