Preparation materials: four tomatoes, a small handful of coriander, some fresh mushrooms, 5 tofu skins, a large ham, some fungus, a small handful of enoki mushrooms and an appropriate amount of dried chili segments and green onions.

1. Wash the tomatoes and cut them into slices. Cut the coriander into sections and set aside. Wash and cut the fresh mushrooms into cubes. Cut 5 tofu skins and stack them together and cut them into wide strips. Cut a large ham into thick slices first. Cut the slices into diced ham, wash the fungus that has been soaked in advance and cut it into small pieces, tear the enoki mushrooms into small pieces by hand, and prepare an appropriate amount of dried chili segments and shallots, cut the shallots into small pieces and set aside.

2. Next, blanch the ingredients. Boil cold water in a pot. Add tofu skin and mushrooms and blanch them for 10 seconds. Then add the fungus and continue to simmer for 1 minutes. This step is mainly to remove the tofu skin. If there is a fishy smell, as well as the peculiar smell of mushrooms and fungus, pour out the water after boiling and quickly rinse with water to cool down to maintain a crisp and tender taste.

3. Heat the oil in the pot. When the oil is 50% hot, add the green onions and dried chili peppers. Stir-fry over low heat for 2 minutes to extract the chili oil. Stir-fry the chili peppers and green onions until fragrant. Remove and remove.

4. Fry the tomatoes with the freshly squeezed chili oil, add a spoonful of salt, stir-fry over medium heat, stir-fry the tomatoes into pieces and fully stir-fry out the red juice, then pour an appropriate amount of water along the edge of the pot, and add a small amount of water. Add black fungus, shiitake mushrooms and tofu skin, then add diced ham and start seasoning.

5. Add 8 grams of salt, 6 grams of pepper, and 6 grams of chicken essence. Stir the seasonings first and then put them into the pot to avoid clumping. Then add 20 grams of light soy sauce to increase the freshness. After the soup is boiled, remove the floating liquid in the pot. foam, keep simmering on high heat for 2 minutes to allow the ingredients to absorb the soup and flavor.

6. Add the enoki mushrooms after 2 minutes and cook until the soup boils again and begins to thicken. Stir and pour in the water starch to adjust the soup to the thickness you like. After the soup boils again, pour in the balsamic vinegar and sesame seeds. sesame oil, finally sprinkle with coriander and serve.