1. Prepare a bag of seafood mushrooms and cut off the roots.
2. Cut into small pieces after washing.
3. The fish tofu is divided into four and sliced to prepare the chopped green onion.
4. Beat two eggs.
5. Stir-fry for later use.
6. In a separate saucepan, add the chopped green onion and sauté until fragrant.
7. Pour in the seafood mushrooms and stir fry.
8. Add fish tofu.
9. Cover the pot and simmer on medium heat until the soup thickens, pour in the scrambled eggs, and collect the juice.
10. Out of the pot.
