Wash and cut Longli fish into pieces (bought in supermarket), shred ginger and sprinkle it on the fish surface, and marinate it with freshly ground pepper and salt for half an hour.

Auricularia auricula is soaked in cold water. If time is too late, it can also be soaked in warm water, which is faster.

Blanch the fish in boiling water and control the water to dry for later use.

Chop garlic, cut tomatoes into sections, wash black fungus and control water for later use.

Add a little olive oil (about 5g) to a non-stick pan, add minced garlic and stir-fry until fragrant, add a little spiced powder and tomato to stir-fry the soup, add a little water (if the tomato is full of juice, it is unnecessary to add water) to boil, add dragon fish and black fungus, boil again and add a proper amount of salt, then collect the juice with high fire and put it on a plate.