1. Wash the brown mushrooms and cut into thick slices.
2. Cut Korean fish cake into strips.
3. Cut the 100-page tofu into strips.
4. Cut green onions into small pieces.
5. Heat up a pan and sauté the white onions until fragrant.
6. Put the mushrooms in the mouth and fry for a while.
7. Add fish cakes and Baiye tofu and stir well.
8. Sprinkle a little water and simmer for 2 minutes.
9. Finally, add green onion, salt, sugar and chicken essence to taste, and stir well.
