1. Saute the chives and shallots in hot oil.
2. Add cooking wine and boiling water.
3. Cover the lid and cook for 3 minutes, then remove the ginger.
4. Add shredded shiitake mushrooms, shredded fungus, shredded chicken, and vermicelli.
5. Cook for 5 minutes and add light soy sauce.
6. Then add salt and pepper.
7. Add cornstarch water to thicken.
8. Pour in the egg mixture and add appropriate amount of vinegar.
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