Tomato and Golden Needle Fish Fillet Soup

Take the fish fillet. Chop open the bass head, make a cut at the tail, then run the knife along the back of the fish to cut it into two halves. Remove the bones from the fish belly, then cut diagonally to the left to get the fish fillet.

Trim the old roots of the enoki mushrooms, cut them into sections and wash them. When washing, soak them with a little refined salt. Cut the tomatoes into small pieces and prepare the ginger and scallions.

Stir-fry ginger and scallions in a pot until fragrant, then add tomatoes and keep stirring until they form a saucy consistency. This way, the soup will taste better when stewed. Then add the fish head and fish belly parts and stir-fry briefly.

Add boiling water and bring to a boil, cook for two to three minutes, then add enoki mushrooms and bring to a boil, cooking for one to two minutes. Finally, add the fish slices and season with salt and pepper. Once the fish slices change color, they can be taken out. Alternatively, you can first remove the enoki mushrooms and fish head, season the broth, then add the fish slices to cook before serving.

Everything is delicious.

Isn't it great?