Beauty and Appetizer------------tomato and Horseshoe Fresh Meat Soup
1.
All ingredients are ready.
2.
Wash the pork, chop into minced meat, marinate with 1 spoon of cooking wine, 1 spoon of light soy sauce, and a small amount of starch for 10 minutes.
3.
Wash the horseshoe, peel, and cut into the ends. Soak the fungus and mince.
4.
Peel the tomato and cut into pieces. Pour an appropriate amount of cooking oil into the wok, add green onion and ginger to fry for a fragrant flavor, then add the tomato cubes to fry.
5.
Turn to low heat and press the tomato cubes with a spatula, then gently stir until the tomatoes become a thick tomato puree.
6.
Pour in the fungus and horseshoe and stir fry for half a minute.
7.
Add 1 tablespoon of tomato paste and add half a bowl of water (or stock) to a boil.
8.
After the soup is boiled, use chopsticks to put the mashed meat into the pot, then stir it, then clamp, and then stir it, so that the mash will not stick together.
9.
After the soup is boiled again, thicken the starch with water.
10.
After the gorgon juice thickens, sprinkle with chives and coriander, add a few drops of sesame oil, and then turn off the heat to serve.