1. Wash beef and chop finely, mince shiitake mushrooms, mince green onion and ginger, and take egg whites for later use
2. Blanch beef cubes in water to remove blood foam, add a little oil to the pot and heat up, stir-fry the blanched beef cubes twice
3. Stir-fry the shiitake mushrooms until they are soft
4. Add clear water, thicken with water starch after the water is boiled until the soup is slightly thick
5. Keep the soup in a boiling state, add egg whites, and stir quickly to become flocculent
6. Season with salt, add chicken essence for freshness, sprinkle with coriander and smash into the pot
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