Ingredients: 1.5 pounds of fish, one can.Tomato sauce..One large tomato,potatoone.A. Remove the head and bones from the fish, and cut the flesh into thick slices.B.The fish head and bones arepan-fried with pork fat, then simmered with ginger slices until a clear broth is obtained.Pork fatis used tofry the fish head and bones, then simmered with ginger slices to make a white soup base.B. The tomato is cut into paste;the potato is cut into small pieces, best as mashed potatoes.Potato mashed.Fish slices are marinated with slightly more than enough cooking wine, salt,white pepper.The amount of salt and black pepper should be ample.C. Heat the oil in a clean pan to 60% hot, add minced ginger to stir-fry until fragrant, then add tomato paste and mashed potato, stir-fry evenly.A can of tomato sauce is added, simmer over low heat until it thickens.D. Pour the previous fish head and bones soup into a clean pan, add an appropriate amount of chicken essence,salt, white pepper powder, sugar,and simmer for a few minutes.Place the fish slices in and stir to separate them.When the fish turns white, sprinkle enough green onion before serving.Black pepper，Sugar, simmer for a few minutes.Add the fish slices and stir to separate them.When the fish turns white, sprinkle with enough chopped green onions and remove from heat!！