Tomato Boiled Fish

Overview

Boiled fish in tomato sauce was eaten at the May Day party. Because that restaurant is owned by a Sichuan owner, boiled fish is also the signature dish of that restaurant and must be ordered every time I go there. Also because I had little ones when I went there, the boiled fish that the dolls ordered every time was too spicy to eat. This time the waiter said to order the boiled fish with tomatoes. It is not spicy and can be eaten by adults and children. When it was served, it was very beautiful in red color and not spicy at all. It turned out to be a soup made with tomato sauce. The grass carp fillets were tender and delicious and melted in your mouth. Black fungus was also added as a side dish. Even the soup was very appetizing. I wanted to make this boiled fish when I got home. I am very sensitive to chili now. It turns out that boiled fish is my favorite. This time, I can eat boiled fish without adding chili. I just added my favorite vermicelli as a side dish. Even my daughter said that the vermicelli is really delicious. Tomato: sweet, sour, cool in nature, slightly cold. It can clear away heat and quench thirst, nourish yin, cool blood, and returns to the liver, stomach and lung meridians. It has the effects of producing fluid and quenching thirst, strengthening the stomach and digestion, clearing heat and detoxifying, cooling blood and calming the liver, enriching blood and nourishing blood and increasing appetite; it can cure thirst and loss of appetite.

Tags

• hot dishes
• home cooking
• cooking wine
• onions
• starch
• white sugar
• ginger
• grass carp
• ketchup
• pepper
• peppercorns
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: tomato sauce, grass carp, water, black fungus, onion, ginger, garlic starch, vegetable oil, salt, cooking wine, white sugar, powdered skin, peppercorns, pepper, tomatoes, soy sauce

   

2. 2 Wash the grass carp and cut it in the middle

   

3. 3 Cut into thin slices with a knife

   

4. 4 Marinate evenly with starch cooking wine and salt for more than 10 minutes

   

5. 5 Wash the onions, ginger and garlic, slice them into sections, wash and slice the tomatoes

   

6. 6 Wash and cut the vermicelli into strips

   

7. 7 Heat oil in a pan, add onion, ginger and garlic and stir-fry until fragrant

   

8. 8 Add tomato sauce and stir-fry

   

9. 9 Add fish head and fish bones and cook for a while

   

10. 10 Add fish fillets

    

11. 11 Add black fungus and bring to a boil over high heat

    

12. 12 Add tomato slices

    

13. 13 Add vermicelli and bring to a boil over high heat

    

14. 14 Add chicken essence

    

15. 15 Add pepper to taste and take out the pan. Heat the pan and cool the oil. Heat the oil to 60% and add peppercorns to bring out the aroma. Pour it on the fish fillets