1. Soak the yellow fungus in warm water and cut into shreds, shred the ginger, and cut the chives into small pieces.
2. Put oil in the pot, add shredded ginger and chives when the oil is hot and stir fragrant.
3. Pour the fungus and yellow flowers and stir fry.
4. Add enough water to boil. If there is stock, it is better to use stock.
5. Pour the light soy sauce, salt, and balsamic vinegar.
6. Cut the soft tofu into small pieces and shred it better. Put the tofu in the pot and cook for about half a minute.
7. Pour water starch. Stir while pouring.
8. Beat in the egg mixture. Sprinkle in the ground coriander.
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