1. Prepare ingredients: Wash tomatoes, peel and cut into small pieces, soak the bamboo fungus in advance, wash and cut black fish.
2. Pour 10 ml of grape seed oil into the pot.
3. Pour the diced tomatoes into the pot and stir-fry until the juice is obtained.
4. Pour 3 scoops of June fresh 10 grams of light salt premium soy sauce, stir fry evenly.
5. Pour in 500 ml of coconut water.
6. After boiling, pour in the soaked bamboo fungus.
7. Boil again and add ginger slices.
8. Put in the washed black fish cubes.
9. Pour 1 scoop of Verdame Fine Cooking Wine.
10. Simmer again for 10 minutes.
11. Sprinkle with chopped green onion at the end.
12. It is refreshing and not greasy, and the sour taste is very appetizing.
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