Main ingredients

Tomato? : 1

Blackfish? : 1 strip

Chicken leg mushrooms? : 3 pcs

Mushroom? : 1 piece

Side Ingredients

Ginger slices

: moderate

Oil

: moderate

Salt

: moderate

Pepper? : Moderate

Mustard leaves

: Moderate

Steps

First step

1. Wash all the ingredients, and ask for help to remove scales and guts of the black fish at the fish stalls

Second step

2. Slice the cockle mushrooms into cubes and set them aside

Third step

3. Slice the portabella mushrooms into thin slices.

Step 4

4. Cut the tomatoes into cubes and set aside

Step 5

5. Cut the mustard leaves into thin julienne strips

Step 6

6. Heat a pan with a moderate amount of oil, add the blackfish to the pan, and sauté the blackfish on a low flame until it turns brown

Step 7

7. Add ginger and tomatoes when the fish turns brown. Add ginger, tomato, and other ingredients into the pot

Step 8

8. Add the chicken thigh mushrooms after the tomatoes have softened a bit

Step 9

9. Add the slices of portobello mushrooms at the end of the cooking process

Step 10

10. Add the boiling water when all the ingredients are fried until they become soft

Step 11

11. Fish soup becomes milky white, put in the chopped mustard greens

The twelfth step

12. put the appropriate amount of salt to taste

The thirteenth step

13. after the release of some white pepper can be

Cooking Tips

1, the black fish scales to remove the viscera to be the first to fry over a low fire, so that the soup will be rich, and delicious flavor. 2, fish soup Add white pepper can go fishy. 3, stewed fish must use low heat, the fish body will not be destroyed, the soup will be rich. 4, this soup do not need to put chicken or MSG, fish and mushrooms itself is enough fresh flavor.