1. Prepare the required materials.
2. Soak the enoki mushrooms in light salt water for a while.
3. Remove the stalk, wash, and cut into small pieces.
4. Wash and shred the shiitake mushrooms and lettuce.
5. Blanch the ingredients in boiling water.
6. Remove and drain.
7. Beat the eggs and prepare water starch.
8. Add vegetable oil to the pot and heat it to 60% heat, and stir-fry the ginger shreds for a fragrance.
9. Add an appropriate amount of water.
10. Then add Shi Yunsheng thick mellow broth.
11. Add soy sauce and salt to boil.
12. Then add enoki mushrooms, shredded tofu, shredded shiitake mushrooms and shredded lettuce and boil.
13. Then add pepper.
14. Drizzle in black vinegar.
15. Pour water and starch to thicken.
16. Skim the scum and oil, pour in the egg liquid, put it out of the pan, put it in a bowl, and sprinkle with coriander.
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