1. Ingredients: sausage, Flammulina velutipes (fresh) 2g, Tremella fuciformis (dried) 5g and eggs 5g. Seasoning: 6 grams of vegetable oil, 5 grams of cooking wine, 2 grams of salt and 1 gram of monosodium glutamate.

2. Dice the sausage. Wash Flammulina velutipes. Soak tremella in cold water, remove impurities and cut into small pieces. The eggs are broken up.

3. Put the wok on the fire, heat it with oil, cook the cooking wine and add 5g of water.

4. Then add Flammulina velutipes, Tremella fuciformis, refined salt and monosodium glutamate, boil for a while, add sausage and pour in egg liquid.