1. Preparation materials: cut the tofu into small pieces, wash the oyster mushrooms, soak the white shells with salt, and wash off the silt
2. Heat oil in a wok, sauté ginger
3. Add the white shells, pour in the rice wine, and stir fry for a while
4. Add oyster mushrooms and stir fry
5. Pour in boiling water and boil
6. Pour all the ingredients in the wok into the casserole
7. Add tofu cubes after boiling, turn to medium heat and cook for 20 minutes
8. Add carrot slices and cook for another 5 minutes
9. Season with salt and pepper, sprinkle with diced green onions
Tips:You don't need to cook the soup for too long.
