The ingredients

500g fish

　　tomatoes150g

　　eggsone onion

proper amount of oil

proper amount of salt

proper amount of green onions

　　chili pepperone chili pepper

proper amount of cooking wine

　　soy sauceappropriate amount

proper amount of cornstarch

deep-friedtofuappropriate amount

garlic

mahuajiaoSichuan pepperappropriate amount

　　gingerappropriate amount

　　pepper powderappropriate amount

　　chicken essenceappropriate amount

tomato sauce with a spicy aromaSpicy and Boiling Fishthe steps for making

First, clean the fish by removing its scales, intestines, head, tail, and slice it along the backbone into two pieces, then remove all the bones.Reserve the head and tailand cut them into slices, ensuring each piece is connected to the skin.Marinate the head, bones, and remaining fish meat with salt, cooking wine, green onions, and ginger before setting aside for later use (even though it's a Spicy and Boiling Fish, we shouldn't waste any part of the fish).Slice the two remaining pieces of fish from the head direction towards the tail, cutting them diagonally to form slices that should still be connected to the skin.This prevents the slices from breaking easily), season with salt, cooking wine, cornstarch, and egg white, then marinate thoroughly before setting aside for later use.Second, cut the tomatoes into pieces, add two-thirds of them to a blender and blend until you get tomato juice; set aside the remaining one-third.Third, heat some oil in a wok, add most of the mahuajiao and one chili pepper (the chili here is used for deodorizing and flavor enhancement, but no spicy taste), fry until fragrant, then remove the mahuajiao and oil for later use (to be poured over the fish at the end).

Fourth, heat a little more oil in the wok, add the bones and head, stir-fry until about 80% cooked, then remove them and set aside.

Fifth, add some oil to the wok, add tomatoes and tomato juice, stir-fry until they release their juice and form a red oily broth; season with pepper powder, soy sauce, and salt, then add water as the base for the tomato soup and bring it to a boil.

Sixth, once the soup is boiling, add the bones and head again, simmer until nearly done, then remove them from the pot into a bowl.

Seventh, continue cooking in the wok with more oil, add fried tofu, along with other seasonings, plus some mahuajiao and Sichuan pepper. Reduce heat to medium, use a fork to gently lower the fish slices one by one into the soup, stirring lightly after about 10 seconds.

After about five minutes of cooking until fully cooked, remove the fish slices from the pot and serve in a dish.

Eighth, add the mahuajiao oil prepared earlier, this dish is now completed with its tomato aroma and Sichuan pepper freshness. The soup can be used to dip steamed buns, which are very delicious; the fried tofu becomes even more flavorful.Tips

1 Do not discard the head and large bones of the fish as they still contain meat and have a unique flavor that can be stir-fried beforehand for later use.2 When slicing the fish, cut diagonally from the head towards the tail to ensure each piece remains connected to the skin, preventing it from breaking easily.3 The chili is used solely for flavor enhancement, so only one should be added; do not split it open as this could result in seeds that would make the dish too spicy and are also more prone to burning on the bottom of the pot.

4 Fried tofu was added based on personal preference. You can add other ingredients like bean sprouts if you prefer, but the tofu adds a rich flavor and is very flavorful when used as a side.

Discard not the head and large bones of the fish; there's still meat on them, and they have flavor.You can pan-fry and simmer them in advance for later use.

Slice the fish from the head towards the tail at an angle, ensuring each piece is connected to the bottom skin, to prevent it from breaking easily.

Add only one chili pepper as a freshness enhancer; do not break it open. Seeds will make it too spicy and are more likely to burn in the pan.

Fried tofu is an addition based on my taste preference; you can omit it if desired.Bean sproutsThese are additional ingredients, but the tofu has a great flavor that absorbs well.