1. First, we prepare a clean tomato, put a cross knife on it and soak it in hot water for 2 minutes. The skin is wrinkled and tight. Peel the tomatoes and cut them into cubes. Cut a piece of black fungus to be soaked into small pieces for use.

2. Chop 200g pork into minced meat, dice half onion, and put a small piece of ginger into Jiang Mo and minced meat. Add 2g of salt, 1 g of chicken powder, 1 g of pepper, 5g of oyster sauce, and add an egg to make the meat stuffing more tender.

3. Stir hard in one direction to let the meat absorb the juice and taste. This stirring process will last for 3 minutes. Beat out the gum of the meat, then add a handful of starch and continue stirring until the meat becomes slurry. Starch can lock the moisture in meat and keep the taste fresh and tender.

After all the materials are ready, we begin to cook. After the oil is hot, pour in diced tomatoes and fungus, add a little salt and stir-fry for a while, fully stir-fry the red juice of tomatoes, and pour in the right amount of water from the pot to start seasoning.

5. Add 1g chicken powder, 1g pepper, 10g soy sauce, stir well, bring the soup to a boil with high fire, then turn the heat down, grab a handful of minced meat, squeeze it into balls in the tiger's mouth, and dig it into the pot with a spoon.

6. Shake the pot gently to prevent the meatballs from sticking to the bottom of the pot and cook for about 3 minutes on low heat. When the meatballs are all set and bleached, hook a little starch, thicken the soup, and then take out the pot. Put the meatballs in a plate, pour tomato juice evenly, sprinkle with coriander and pour a little sesame oil.