1. All the materials are washed and cut for later use
2. Add the scallion, ginger and minced meat in a hot pan with cold oil
3. Add fungus and shiitake mushrooms and stir-fry evenly
4. Add appropriate amount of water and boil on high heat for 5 minutes
5. Boil the duck blood and tofu in a separate pot. Remember to put some cooking wine in it. If you don’t put the duck blood, it will be fishy.
6. Add blanched tofu and duck blood and cook for 3 minutes
7. Add water starch and stir evenly
8. Add an appropriate amount of balsamic vinegar according to your taste and mix well
9. Pour in the egg liquid, add some salt to taste and turn off the heat
10. Sprinkle with coriander in a bowl and add a few drops of sesame oil.
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