Main ingredient: 400g of remora,

Supplements: 100g of pork tenderloin, 20g of asparagus, 15g of fresh shiitake mushrooms,

Seasoning: 10g of cooking wine, 10g of green onion, 5g of ginger, 3g of salt, 2g of monosodium glutamate (MSG), 2g of pepper, 2g of chicken broth, 20g of peanut oil

Method

1. Scrub the remora. Cut the tenderloin into slices, split the mushrooms into two, cut the bamboo shoots into thin slices, and cut the scallions and ginger into large sections.

2. The fish into the hot water blanch a little, add a little wine to fishy flavor, to be in the pot when the foam becomes more fish out.

3. Put the fish into the hot frying pan, fry for a few minutes on each side, and then into the tenderloin meat frying until browned, and then add green onions, ginger, bamboo shoots and mushrooms, cooking wine, and then add broth, cook for half an hour.

4. Add salt, monosodium glutamate (MSG), chicken essence and pepper to the boiled fish soup, and adjust the taste of the pot.