1. Raw material map: cut the stewed beef into small cubes; cut the soaked mushrooms into small cubes; cut the coriander leaves into small pieces;
2. Separate the egg white and yolk;
3. Put the diced beef into the egg yolk and stir evenly;
4. Heat the pot, wipe the bottom of the pot with ginger;
5. Add oil and fry loose beef;
6. Stir-fry shiitake mushrooms;
7. Add two bowls of hot water and bring to a boil;
8. Add a spoonful of starch to a small amount of water to disperse, slowly add it to the pot, stirring gently;
9. Then slowly add the egg whites to the pot, and quickly break them up with chopsticks while pouring;
10. Turn off the heat, add a small amount of light soy sauce, salt, chicken essence to taste, and finally add coriander leaves;
11. Warm the stomach, easy to digest; enjoy beautifully;
Tips:1. The reason for using braised beef is one: the beef soup made will definitely not have a fishy smell; the second: just use the remaining braised beef.
2. Be sure to add salt at the end to make the soup fresh; in addition, mushrooms will not inhale a lot of salt.
