1.
Put oil in the pot, add onions, and stir-fry a few times to create a fragrance.
Tips: It is recommended to use casserole, cast iron pot, or taji pot to make this dish. It is very similar to the three-juice stew pot. The soup in this tomato pot is provided by tomatoes and other ingredients, so the soup is very thick. If you can't control the heat, choose a non-stick pot.
2.
Turn on medium heat, add tomatoes and shiitake mushrooms, stir fry a few times, add tofu, pangasius, and shrimp in turn. Put tomato sauce, salt, sugar, minced garlic, and soy sauce on the top. Then change to medium and small fire.
Tips: Some shrimps and pangasius have a salty taste, so you can use less salt at this time.
3. After about 8 minutes, open the lid, the soup is already thick, you can taste the saltiness yourself, and there is room for adjustment. By this time the shrimp and fish are already cooked and ready to eat.
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