Stew fish with tomato


1. Wash and cut the fish, put scallion, ginger, salt and rice wine into the fish and marinate for 15 minutes.

2. Wash tomato and cucumber, and then cut into small pieces.

3. Mix eggs with flour and add water to beat up them.

4. Heat the pot until the oil is hot, put the fish wrapped in sticky egg paste in the oil and fry until the color turns yellow, and put it in the plate for later use.

5. Add tomatoes, cucumbers, sugar and salt in the pot, and stir-fry until the tomatoes become muddy.

6. Put the cooked fish into the pot and gently stir-fry them together.

7. At the same time, mix corn starch with water and pour them into the pot until they become thick.


300 grams of fish, 180 grams of tomatoes, 50 grams of cucumbers, 50 grams of eggs, 10ml of rice wine, 4 grams of sugar, 50 grams of scallions, 50 grams of ginger, 50 grams of flour, 8 grams of corn starch, 30ml of vegetable oil, and 3 grams of salt


choose fish with little fishbone, or replace it by chicken or beef.