Exclusive Silky Sole Fish and Tomato Soup

Slice the sole fish and dice the ginger into small pieces.

Put the seasonings into the fish slices and marinate for a while.

Put a spoonful of oil in the pot, add the shredded ginger and tomatoes, stir-fry for a moment, then add half a bowl of boiling water and cook.

In another pot, pour in boiling water. After the water boils, add the fish slices coated with a little potato starch one by one and blanch them until cooked (they turn white when done), no more than two minutes, so the fish slices remain tender and smooth.

Pour the cooked fish slices into the tomato soup, add two spoons of tomato sauce, stir-fry evenly, and immediately remove from the pan.