1. Wash the shells of the jellyfish, and cut the shiitake mushrooms for later use.
2. For the jellyfish, use cooking wine, pepper, and sweet potato powder, stir until thick and marinate for 15 minutes.
3. Put the water in the pot and bring it to a boil. Put the jellyfish into the pot one by one with chopsticks. The water temperature will drop sharply when all of them are down. The sweet potato powder will not condense.
4. Put a little oil in another pot, add the mushrooms and sauté until fragrant.
5. Then add water, add ginger shreds and bring to a boil.
6. Then add jellyfish, season with chicken powder, salt and sugar, and thicken with water starch until thick, then add the egg whites. The egg whites must be slowly poured into the pot and stirred while pouring to form white egg flowers.
7. Sprinkle some pepper before starting the pan, add coriander to the bowl and serve.
