1. Cut the dragon fish into pieces, put them in a bowl, add salt and cooking wine to marinate. Longli fish itself is not very fishy, so don't marinate too long, 15 minutes is enough!
2. Peel the tomatoes, dice, and set aside. I forgot to take pictures here
3. Wash the shallots and cut into chopped green onions for later use
4. Heat the pot, pour a little oil (I used vegetable oil), and then pour the peeled and diced tomatoes into the pot, which will soon exceed the red tomato juice.
5. Pour cold water into the pot, then wait for the water to boil, and continue to pour the washed mushrooms (I first tear the mushrooms into silk with my hands to make them easier to taste), then continue to cook on high heat, wait for the soup to roll, and cook on medium heat for 3 minutes
6. Then pour in the marinated dragon fish, bring to a boil on high heat, turn to low heat and simmer for 4 minutes, add salt
7. Out of the pot, pour the chopped green onion, top with sesame oil at the end, and the fragrant tomato arowana mushroom soup is done!
Tips:Longli fish must be thawed in advance, because it is a frozen product, it must be rinsed repeatedly.
