The recipe for Huangguyu Tomato Soup

Ingredients and materials

Yellow bone fish 2-5 (depending on the number of people)

2-4 tomatoes

2 cilantro sticks

2 scallions

2 garlic roots

3 slices of ginger

3 garlic seeds

1-2 red bell peppers

3 red dates

A small handful of goji berries

A little baby bok choy

A little dried tofu (serve according to your preference)

10g cooking wine

10g vegetable oil

Salt 10g

10g light soy sauce

The recipe for Huangguyu Tomato Soup

1. Wash the fish, add a little soy sauce, cooking wine, and salt, and marinate for 20 minutes to taste.

2. Cut tomatoes into small pieces, minced garlic, cilantro, bell peppers, scallions, garlic, and other vegetables into sections for later use.

3. Heat up an appropriate amount of oil in the pot, fry the fish until both sides turn golden brown, and set aside for later use.

4. Put an appropriate amount of oil into a hot pot, heat it up, and add ginger and garlic until fragrant.

5. Add tomatoes and stir fry until water comes out.

6. Add proper amount of water and boil fish, red dates, baby cabbage and dried tofu. Turn to medium low heat and boil for 10 minutes. Before boiling, add proper amount of salt of medlar and boil for 2 minutes.

7. Remove from the heat and sprinkle with scallion scented vegetables.

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