Do you have such a feeling, the taste of tomato fish eaten outside is very sour, tomato is also very strong, I can't make this taste at home, yesterday I just drank with a good brother who was a chef in a five-star hotel, after a few bottles of Maotai belly, the chef taught me a lot of kitchen knowledge, I asked the tricks of the tomato fish by the way, this buddy also told me all about it, today, I taught the method to everyone, while my buddies have not yet found, hurry to collect.
【Preparation materials】 Blackfish, tomato, onion, ginger and garlic, chili pepper, cooking wine, white pepper, salt, chicken essence, etc
1. Separate the fish meat from the fish bones, cut the fish into thin and uniform fillets, wash and drain the water and start marinating;
2. The chef said that if you want the fish fillets to be tender and smooth, it is very important to marinate, add ginger shreds, green onions, 1 spoonful of cooking wine, 1 teaspoon of salt, 1 teaspoon of chicken essence, 1 egg white, a little white pepper powder, 2 spoons of corn starch, a little water, stir continuously in one direction for 1 minute, marinate for 15 minutes and set aside;
3. The chef said that if you want the tomato fish to eat not fishy, the pre-treatment is very important, there will be a lot of blood clots on the fish bones black film and mucus, wash it several times, and then drain the water, and the same method as the fish fillet marinate for 15 minutes (egg white and corn starch can not be);
4. Next is the secret of tomato fish, the original tomato fish soup eaten outside is rich and sour, all because of this step, tomato do not cut into pieces, first use the juicer to squeeze into juice for backup;
5. After the frying pan is heated, fry the marinated fish pieces, fry on one side and then fry the other side, add ginger shreds to increase the fragrance, fry both sides of the white;
6. Pour in the pre-squeezed tomato juice, then put a tomato cut into pieces, pour in enough boiling water, add cooking wine, salt, chicken essence, white pepper to taste, cook for 5 minutes;
6. Fish out the fish pieces into the container, only leave the soup in the pot, put the marinated fish fillets into the pot piece by piece, cook for about 20 seconds, until the color is white, put them into the container together with the soup, spread a layer of green onion garlic and pepper in the middle, and drizzle with hot oil.
This is the practice of five-star hotel chef tomato fish, friends who like to eat tomato fish quickly collect oh!!!
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