Super suitable for autumn tomato fillets, sour and appetizing, tender and smooth, the preparation is super simple

Today's dish is my favorite, and it is the most suitable to eat in autumn.

The number of fillets can be increased or decreased according to their own taste, and pregnant women and babies can also eat them.

Low-fat nutrition, sour and appetizing, the method is particularly simple.

It has both appearance and taste, and it is delicious.

Tomato fillet

1. Wash the fish fillets, add 2 spoons of cooking wine, 1 tsp of salt, 2 spoons of starch, 1 tsp of pepper, 1 tbsp of cooking oil, grasp well until viscous and marinate for about 10 minutes

2. Blanch the tomato with a cross knife, peel and cut into small pieces

3. Heat the enamel pot with a little oil, add ginger slices and pickled pepper and stir-fry until fragrant

4. Add diced tomatoes and stir-fry until the water is soft and rotten, add 1 spoonful of tomato sauce, 1 teaspoon of salt and stir-fry in red oil

5. Add 1 large bowl of water to a boil over high heat and reduce heat to low for 3 minutes

6. Add the enoki mushrooms and spread them at the bottom of the bowl

7. Add the fillets to the soup and blanch them, then pour the soup and fillets into a bowl

8. Put on the dried red pepper segments, green onions, white sesame seeds, drizzle with hot oil, fat-reducing baby can omit this step Oh ~ ~ ~

The fish is tender and the soup is delicious and rich, so it's served!