Method: 1, Four medium-sized tomatoes (the quality of the tomatoes is crucial and will greatly affect the final taste; they must be quite red).Tomato sauceTomato sauce,spring onion,ginger,garlic.Fish is cut into slices, attention should be paid to removing the fishy smell.2, Remove the fishy smell by washing the fish slices with water and letting them dry. Place them in a bowl, add some ginger slices, and pour on yellow wine (a little salt can be added if desired but not too much to avoid excessive loss of moisture; it is optional).Vinegarmild vinegar and salt.3, Peel half a garlic head and cut more ginger slices. Cut the tomatoes into chunks.4, In a wok, add plenty of oil. Heat the oil until hot, then add the garlic heads and ginger slices, stir-frying briefly until you can smell the aroma of garlic. Add tomato chunks, stir-fry until juice comes out, cover with a lid and simmer for a little while to let the tomatoes release their juice. Season with salt and set aside.5, In a soup pot, add water and bring it to a boil. Do not use too much water as it may dilute the flavor. Pour in half a bottle of tomato sauce, then add the prepared tomatoes and cook together until boiling. Wash some spring onions, break them into pieces and throw them in; simmer on low heat.6, When the soup becomes quite thick, discard the yellow wine and water used to marinate the fish slices. Add the fish slices to the tomato soup, boil for a short time, then reduce heat and cook for 3-5 minutes on low heat. Do not overcook as this may make the fish too old.7, Turn off the heat, remove whole spring onions according to personal taste; chicken essence can be added but is optional., it is already very delicious without adding more.The thick soup with its white and tender pieces of fish, the delicioustomato fishis ready!