1. Peel tofu, cut into strips with a length of 4 cm, a width of 0.5 cm and a thickness of 0.5 cm, and blanch with boiling water for later use;

2. Wash and shred beef;

3. Wash the tomatoes and cut them into small pieces;

4. Wash the mushrooms, soak them, and cut them into powder;

5. Wash and soak the fungus and tear it into pieces;

6. Wash and shred winter bamboo shoots and onions;

7. Add the beef soup to the wok, boil it with high fire, and skim off the floating foam;

8. Add cooking wine, salt and monosodium glutamate, and then add tofu;

9. After boiling, add shredded beef, tomato pieces, mushrooms, fungus pieces and shredded winter bamboo shoots, mix well, put them in a soup bowl and sprinkle with shredded onion.