Three tomatoes, medium size.

Dried auricularia 5g

Silver carp fillet is half a catty.

Ketchup 30 grams

5 slices of ginger

Garlic 3 cloves

A spoonful of egg white

Raw flour 1 spoon

Salt 3g

A little spiced powder

Chopped green onion 1 hachi

How to make soup with auricularia auricula and tomato fillets?

Collection of main raw materials

Add corn starch, allspice powder, 1g salt and egg white to the fish fillet, mix well and marinate for about 20 minutes.

Peel the tomatoes and cut them into pieces.

Soak auricularia auricula in warm water in advance to remove impurities and old roots.

Put a proper amount of water in the pot, and after the water boils, put the marinated fish slices in the pot and blanch them for 30 seconds.

Immediately after blanching, take out the fillets and drain the water.

Add proper amount of cooking oil, saute ginger slices and garlic slices into the pot.

Then add tomatoes and stir-fry until soft.

Add enough boiling water and bring to a boil.

Then add the soaked fungus and continue to cook for 2 minutes.

Add tomato sauce and bring to a boil.

Add the cooked fish fillets and continue to cook for half a minute. Turn off the heat.

Season with a little salt.

Put the tomato tenderloin soup into a bowl and sprinkle chopped green onion on the surface.

In another clean pot, heat about 30ml of olive oil, and then pour the hot oil on the chopped green onion slices.