First prepare 1 tomatoes, a soft tofu, 5 shiitake mushrooms, 100g lean meat or ham, 8 fungus, a few enoki mushrooms, 2 eggs, 2 coriander or spring onions, water starch (3 tablespoons of starch and half a bowl of water ), appropriate amount of salt, chicken essence, chili powder, dark soy sauce, light soy sauce, white pepper, and vinegar.

Step 1: Clean the tomatoes, blanch them, peel and cut them into cubes. Clean the soft tofu, place it on the chopping board and cut it into strips. Clean the fresh lean meat and cut it into shreds. Clean the mushrooms and fungus as well. Cut into shreds, clean and tear the enoki mushrooms, prepare these ingredients and set aside.

Step 2: Prepare a bowl of 3 tablespoons of starch and add half a bowl of water to adjust the water starch and set aside. Then clean and chop the coriander and green onions. Beat the eggs and add some salt. Add the white pepper and chili powder. Keep aside.

Step 3: Heat the oil in the pot. When the oil in the pot is hot, stir-fry the diced tomatoes prepared previously to produce red oil. Then add two large bowls of water and bring to a boil. Add shredded pork, shiitake mushrooms, fungus, enoki mushrooms, and tofu in order. Cook over high heat for about 2-3 minutes. Turn off the heat and eat.