Nutritional Analysis

#2|BloodRiver TroutRich in unsaturated fatty acids, it is beneficial for blood circulation and is a good food choice for those with cardiovascular diseases;Bloodfor

the

blood
to circulate smoothly.Tomato Fish SoupIngredients: Fresh river trout 1 piece, tomatoes 2-3 pieces,Mushroom Shiitake1 handful,Coriander1 small bunch, garlic 2 heads,Ginger1 piece,Sichuan Pepperas needed, driedChili Peppersas needed, a little whiteSesame Seedsa small amount, 1 small bowl of cooking oil.



Seasoning for Water-Cooked Tomato Fish: Cooking wine, salt, black pepper, cornstarch each as appropriate.
Preparation for Water-Cooked Tomato Fish:

River trout can be processed in the supermarket when purchasing, removing the fish bones from the head and leaving two pieces of whole meat.

1. Remove the skin with a knife,andcut the meat into thin slices, place them in a bowl, sprinkle a little salt, white pepper powder, cooking wine,andmix well, marinate for a moment, then add 1 teaspoon of cornstarch and mix evenly before using.

2. Wash the tomatoes, remove the stem, cut into slices and set aside.

3. Clean the shiitake mushrooms, trim the roots, halve them and set aside.

4. Cut the ginger and garlic into mince and prepare a few pieces of discarded fish bones to make the broth base.

5.
Make

the

brothbyboiling the fish bones in water (or stock), then remove the bones after cooking.

4. Add tomato slices and shiitake mushrooms to the broth, cook for a few minutes, add salt,andblack pepper,

then turn off the heat, transfer to a large soup bowl as the base, and place the cooked fish slices on top, sprinkle with coriander (or use spring onions if you don't like cilantro).

5. Reheat the oil in another pot, sauté the garlic, ginger, Sichuan pepper, dried chili peppers,