1. Wash the lean meat and cut into thin slices.
2. Put the meat slices in a bowl, add cornstarch, sesame oil, and soy sauce, mix well, and marinate for 5 to 10 minutes.
3. The chrysanthemum chrysanthemum vegetable is washed and cut into sections for later use. The soaked tofu slices are also cut into shreds and set aside.
4. Wash the water-fat shiitake mushrooms and cut into strips, chopped green onion and set aside.
5. Heat the wok, add cooking oil to heat, add chopped green onion and shiitake mushrooms and stir fragrant.
6. Pour in an appropriate amount of water.
7. Add tofu skins and garland chrysanthemum vegetables.
8. Add salt, bring to a boil over high heat, and add the meat slices.
9. Add white pepper powder, bring to a boil again on high heat, and add chicken essence to get fresh.
