1. Add salt to the water and a few drops of cooking oil. After boiling, the seafood mushrooms will be blanched. This will remove the excess water from the seafood mushrooms.
2. The hard-boiled egg is peeled, cut in the middle, and dipped in a layer of cornstarch
3. Mince garlic and cut coriander into sections
4. Add oil to the pan. After the oil is hot, fry the egg yolk side down on medium heat. This will make the egg yolk and egg white part become one.
5. Turn it over, fry the egg whites out of the tiger skin on one side, take it out and set aside
6. Start the pot again, add oil, add garlic to a low heat and stir fragrant
7. Fry the seafood mushrooms over high heat until dry and fragrant, add eggs, add cooking wine, light soy sauce, and salt and stir evenly. Place the coriander before serving, and cut off the cilantro. Turn off the heat. Add chicken essence, pour sesame oil and stir fry evenly
8. Out of the pot and plate
