1. Soak shiitake mushrooms and fungus into shreds, and cut tofu and ham into thin strips.
2. Remove the roots of Flammulina velutipes, wash, cut into sections and blanch.
3. Chop white onion and garlic, shred ginger, and chop green onion leaves and coriander.
4. The eggs are broken up and the starch is hydrated.
5. Pour edible oil into the pot and heat up, add green onions, ginger, and garlic until fragrant, add fungus, shiitake mushrooms, and enoki mushrooms, stir fry for two to three minutes, and add oyster sauce.
6. Pour in water and bring to a boil. Add tofu and ham sausage strips. Reduce heat and cook for about ten minutes.
7. Add water starch to thicken, turn to high heat and pour into the egg liquid. After the egg liquid has solidified, add salt, pepper, and vinegar and stir well.
8. Turn off the heat and add chopped green onion, coriander, and sesame oil.
Tips:1. All kinds of fungi and bamboo shoots can also be used as the main ingredients, and the dosage of all the main ingredients and ingredients can be adjusted according to your preferences.
2. Don't stir it immediately after pouring the egg liquid, and stir it evenly after the egg liquid is formed.
3. When pour the water starch, stir again to melt evenly.
