tomato meatball soup

prepare a tomato, an appropriate amount of Flammulina velutipes and a piece of pork. Peel and rinse the pork, cut into small pieces and put them into a cooking machine, and beat them into paste.

add salt, light soy sauce, pepper, chicken essence and eggs into the meat paste and stir well, then add a little onion and Jiang Shui, and stop stirring until the viscosity reaches the maximum.

wash tomatoes and cut them into small pieces, and wash Flammulina velutipes for later use.

heat the oil in the pan, then pour in the tomato pieces and stir-fry, stir-fry the juice, then add water, boil over high heat and then turn down the heat.

scoop the meat stuffing with a spoon, arrange it into a circle and put it in the pot, or squeeze out the meatballs with the jaws of your hands, and put them all in and cook until they float.

finally, add the Flammulina velutipes, cook for two minutes, add salt and chicken essence to taste, so that the tomato meatball soup is ready. If you want to be more beautiful, you can add some green vegetables.