1. Wash the mushrooms and set aside.
2. Blanch the tofu and slice the shiitake mushrooms.
3. Finely chop chives.
4. Put the hot oil in the pot and stir fry the mushrooms. The heat is not too high. The mushrooms will be smooth as soon as they are put into the pot and fried.
5. Add the tofu and stir a few times, drizzle some light soy sauce, stir fry for a while, add a little water and simmer for a while.
6. Add the chopped green onions and drizzle with Lee Kum Kee steamed fish soy sauce over high heat and turn it out for a while without adding salt.
