White pepper is the key of this dish really, but I feel to measure or need not too much scatter little can Go render palatable of raw meat or fish
With makings
The practice of soup of fish of tomato crucian carp
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Delimit on piscine back on a few, brush piscine body equably with cooking wine, ginger section, tomato cuts small, green cuts chopped green onion
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Right amount oil is put in boiler, put 2 Jiang Pian, put crucian carp fish simmer in water, fill after two sides decoct is good piece
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Put 2/3 tomato quickly fry, small fire is fried, fry to tomato ripe sodden, add right amount clear water
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Add a fish to be put, add Jiang Pian, salt, cooking wine, boil, put the tomato that remain to be boiled together
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Right amount pepper, chopped green onion is scattered before giving boiler can
Small stick person
1, what the fish of the soup that do a fish had better not choose is too big I feel
2, the master worker that the fish allows to sell a fish gives help had killed
3, I am tomato cent is put partly, can have the tomato with whole section finally so piece, if you feel troublesome, it is OK also to be put
4, fry tomato this one step is very important, small fire is fried slowly is
5, when tomato is chosen, choose as far as possible a bit riper should
2, the master worker that the fish allows to sell a fish gives help had killed
3, I am tomato cent is put partly, can have the tomato with whole section finally so piece, if you feel troublesome, it is OK also to be put
4, fry tomato this one step is very important, small fire is fried slowly is
5, when tomato is chosen, choose as far as possible a bit riper should