1. All ingredients are ready.
2. Wash the tofu and cut into small pieces.
3. Wash the lean meat, first cut into strips, then cut into dices with a knife, and finally chop into minced meat with a knife, add cooking wine, light soy sauce, sesame oil, and starch to marinate for 5 minutes.
4. Wash the mushrooms and cut into the ends.
5. Heat the wok, pour the oil, add chopped shallots and ginger until fragrant.
6. Pour the mushrooms first and quickly stir-fry them in the pan.
7. Add a sufficient amount of salt to the pot at one time, the mushrooms will fry out of water, and the aroma will come out.
8. Add shrimp skins.
9. Add 2 bowls of hot water.
10. Pour in the tofu cubes.
11. Pour in the minced meat and stir it with chopsticks to prevent sticking together.
12. After the soup in the pot is boiled, pour in the stirred egg liquid, and use chopsticks to cut it in one direction in the pot to form a well-balanced egg flower.
13. Finally, thicken the starch with water, bring to a boil, and turn off the heat until the soup becomes transparent.
14. Finally, sprinkle chopped green onions, drizzle with a few drops of sesame oil, and serve.
Tips:1. Do not stir-fry the minced meat, use boiled rice, otherwise the taste will be very old.
2. Add salt when frying mushrooms, one can fry out the moisture of the mushrooms, and two can remove part of the earthy taste of the mushrooms.
3. Divide the scallions into two batches, one part to saute, and the last part to be sprinkled on the cooked soup, which is more delicious.
4. If you want the soup to be more delicious, you can also change the water to the broth, or put a little chicken essence at the end.
