1, oil a hot pot, add half a tomato slice and minced onion and ginger, stir-fry tomato juice and fragrance, add a proper amount of hot water, add pork balls and bring to a boil.

2. Put the egg dumplings in, bring them to a boil, cover the pot and cook for five minutes.

3. Add cooked ginkgo, Flammulina velutipes and vermicelli in turn, boil over high fire, season with salt and chicken essence, and serve.