1, the konjac knot is scalded and taken out for use.

2. Steam the tofu in a steamer for 5 minutes and shovel it into pieces.

3. Boil the water, add the shredded fungus, then pour in a spoonful of soy sauce, a spoonful of soy sauce, a proper amount of chicken essence, and then pour in the egg mixture and stir well. Finally, pour in the konjac knot, bring it to a boil, then pour it all into the tofu, sprinkle with coriander and chopped green onion, add one spoonful of balsamic vinegar and half a spoonful of sesame oil, and add shrimp skin.