1. Wash the fish and cut the fish into slices. Cut the bone into large pieces.
2. Pick the roots of bean sprouts and wash them in water.
3. Boil half a pot of water, bean sprouts fly water blanch cooked.
4. Cut scallion into thick silk, ginger and garlic slices.
5. First taste of fish: add ginger, garlic, onion, salt, 2 tbsp cooking wine, marinate for 5-10 minutes.
6. Cut the top of the tomato with a cross knife and scald in boiling water for 1 minute.
7. Then peel and slice the tomatoes.
8. Heat a small amount of oil in the pan and fry the tomatoes until soft and rotten.
9. Add tomato sauce, salt, sugar, vinegar and 1 tbsp cooking wine to stir fry into tomato soup.
10. Second taste of fish: pick out the scallion, ginger and garlic in the pickled fillets, then add salt, pepper and sugar again, and marinate with starch for 10 minutes.
11. Add oil to the pan, add the scallion, ginger and garlic slices of the first pickled fish and stir fry until fragrant.
12. After frying the fish bones over low heat, boil the fish soup with boiling water, and cook for about 10 minutes over medium heat.
13. Remove all the ingredients and leave the soup clean.
14. The third taste of fish: add fillets.
15. Then quickly add the cooked tomato soup to taste, add some monosodium glutamate to improve the taste. Cook at medium low heat for 1-2 minutes and turn off the heat.
16. Place the cooked bean sprouts on the bottom of the bowl. Pour the boiled fish and soup into the bowl.