Tomato, Asparagus and Redfish Soup

Overview

How to cook Tomato, Asparagus and Redfish Soup at home

Tags

• soups
• asparagus
• clear water
• peanut oil
• tomato
• ginger slices
• red three fish
• salt

Ingredients

Steps

1. 1 Remove the gills and intestines of the red salmon, cut off the fins and scrape the scales, rinse well and apply salt to the fish body, drain the water on a sieve and set aside.

   

2. 2 Heat the pan, smear the bottom with ginger slices and add peanut oil.

   

3. 3 Add the red salmon and fry until both sides are golden in color, add boiling water, bring to a boil over high heat, then turn to medium-low heat and simmer for 40 minutes.

   

4. 4 Use a knife to make cross patterns on the surface of the tomatoes, soak the tomatoes in boiling water for 30 seconds, take them out and peel off the skin.

   

5. 5 Cut the peeled tomatoes into cubes, add half of the asparagus root, peel off the skin and cut into thick slices. Add to the soup and bring to a boil over high heat, then simmer over low heat for 5 minutes. Add salt to taste.