1. Prepare the ingredients. Cut the dragon fish with egg white, pepper, and a small amount of salt. Put a few peppers in it and marinate it. The tomatoes are cut into pieces and put on the marinated fish pieces and set aside for later use.
2. The seafood mushrooms are hand-teared and fried in oil and crispy. Put them in cold water so that they taste good and the oil can be removed. stand-by
3. Pick up the oil pan, add the pepper and ginger to 80% of the oil, fry it until fragrant, remove the pepper and ginger. Add sauerkraut and pickled peppers, stir fry until fragrant, add shiitake mushrooms and half of the tomato and continue to fry until the sourness comes out, then add the broth.
4. Add stock
5. Add enoki mushrooms, or you can add them later. I like to add the soup that is added to the sour soup earlier.
6. Boil the seafood mushrooms that have been boiled and put in cold water
7. Let it boil on medium heat for a while. In the middle of this time, smash the coriander and put it in a bowl. I made a multi-purpose large vegetable pot and then you can pour some sesame oil in advance.
8. Put the other half of the tomato
9. After receiving some soup, put the marinated fish under the tomato
10. Sprinkle some white pepper on top of the pan.
