How to make tomato fish hotpot

Tomato fish hotpot is a dish that many people like very much. It is very delicious and refreshing. I like fish the most. I often make it at home when I have nothing to do. Let me tell you how to make it:

Tomato fish hot pot function:

This tomato fish dish uses black fish, which we also call fire head and raw fish here, and it has many other names. In the past two years, fish hotpot restaurants have also added this kind of fish to choose from, but it is more expensive. Black fish meat is tender and not greasy, and has few bone spurs. In addition to its delicious taste and tough meat, black fish also has high nutritional value. It contains protein, fat, 18 kinds of amino acids, etc., as well as calcium, phosphorus, iron and various vitamins necessary for the human body; it is suitable for people with weak body, hypoproteinemia, spleen and stomach qi deficiency, malnutrition, and anemia. People in the Xiguang area often regard black fish as a precious tonic, which is used to promote lactation and replenish blood; black fish also has the effects of dispelling wind and curing malnutrition, replenishing spleen and qi, and promoting diuresis and reducing swelling.

Tomato fish hot pot ingredients:

1250g black fish, 2 large tomatoes, 400g homemade tomato sauce, ginger, garlic, cooking wine, salt, white pepper, sugar, chicken essence, vegetable oil as needed

Tomato fish hot pot production process:

1. Cut the fish meat into large thin slices, cut the fish head in half, cut the fish bones into sections, and marinate the fish head and bones with cooking wine (a little more), salt, and white pepper for 20 minutes.

2. Cut tomatoes into pieces, slice garlic, and mince ginger.

3. Add more oil to the wok. When it is 60% hot, add the minced ginger and garlic slices and stir-fry until fragrant. Then add the tomato pieces and stir-fry for 2 minutes.

4. Pour in tomato sauce and stir-fry over medium-low heat until it becomes sandy, about 10 minutes.

5. Pour in two bowls of water and bring to a boil (do not add too much water, otherwise the food will lose its flavor), add appropriate amounts of chicken essence, salt, white pepper powder, and sugar.

6. Then pour in the fish head and bones and cook for about 5 minutes.

7. Add the fish fillets and stir them out. When the fish fillets turn white, sprinkle with chopped green onions and serve.

How to cut fish fillets:

1. Place the cleaned fish flat on the chopping board. Use a knife to make a horizontal cut at the tail deep to the fish bone. Move the knife from the incision close to the fish bone toward the fish head to the bottom of the gills. Use the same method to cut the other side.

2. Cut off the fish head, and the fish head, fish bones, and fish meat on both sides can be separated.

3. Place the sliced ​​fish with the skin facing down, hold the fish with one hand, and use the other hand to hold the knife to slice the fish diagonally.