1. Slice the fish, add 1 / 2 teaspoon salt, cooking wine, 1 / 4 teaspoon pepper, starch and a little egg white, grasp and marinate for 10 minutes, cut tomato, green onion, chopped ginger, and sliced garlic
2. Put vegetable oil in a hot pot, add green onion, ginger and garlic, stir fry with tomato
3. After the tomato pieces are soft, pour in the tomato sauce and continue to stir fry. Add two bowls of water and bring to a boil
4. Cook over medium heat for a few minutes. When the soup is fragrant, add 1 / 2 teaspoon salt and 1 / 4 teaspoon pepper to taste. Add marinated fish fillets and cook until color changes. Sprinkle a little scallion to turn off the heat