1. Tomato top cut cross
2. Blanch it in hot water for easy peeling
3. Peel the blanched tomatoes
4. Cut out
5. Use a core remover to remove the middle core
6. Put light salted water in a bowl and steam for 10 minutes in a steamer
7. Blanch the white jade mushrooms in hot water to soften, and set aside
8. Boil the chicken feathers in hot water until soft, and serve for later use
9. Remove the viscera of the fresh crucian carp, put it in a bowl and set aside
10. Boil the crucian carp in 70℃ hot water
11. After taking it out, peel off the black skin on the outside of the fish
12. Put cold oil in a hot pan, fry the fish on both sides, then mash
13. Add hot water to simmer, add ginger slices and continue to simmer for 15 minutes
14. When the color of the soup becomes milky white, filter out the fish meat and set aside the fish soup
15. Prepare two egg whites
16. Add 15 grams of milk and a pinch of salt
17. Stir evenly without foaming
18. Pour oil in the pot, the oil temperature will heat up slightly, pour the egg whites
19. Use oil to smoothen the egg whites
20. Pour out the cooked egg whites and strain the oil
21. Remove the tomatoes
22. When arranging the plate, put the seasonal vegetables on the bottom and then put the tomatoes, pour in the slippery eggs, put the white jade mushrooms on top, and top with fish soup
