番茄煮鱼唇原料:涨发好的五羊鱼唇300克番茄200克姜片5克葱段5克奶汤600毫升盐、上汤,葱油、猪油各适量制法:1.把番茄用开水烫熟并撕云皮,然后切成片将涨发好的五羊鱼唇纳盆并上火,加姜片、葱段和上汤煲软熟以后,待用2.锅里放少许的葱油和猪油,先下姜片和葱段炒香,再放番茄片炒熟并掺入奶汤,最后把已经煲好的鱼唇放进去稍煮一会儿,起锅装碗上桌 Tomato boiled fish lip raw materials: rose hair good five lamb fish lip 300 g tomato 200 g ginger 5 g onion section 5 g milk soup 600 ml salt, soup, onion oil, lard the amount of system method: 1. The tomato Boiled with tepid water and tear the cloud of skin, and then cut into pieces will rise a good five lamb fish bowl and get angry, add ginger, scallion and soup on the cook soft, ready to use 2. Put a little pot Scallion and lard, first under the scallion and scallion scrambled, add fried tomato slices and mixed with milk, and finally put a good pot of fish into the lips to cook for a while, wok bowl loaded on the table