1. After the leek is cleaned, soak it in salt water for a period of time. During the soaking of leek, chop onion and ginger, and dice pork belly for later use;
2. Add a proper amount of water to the starch, wash the soaked fungus and tear the small flowers, and add a spoonful of water to the eggs for later use;
3. Take out the soaked leek, rinse it with clear water for several times, and cut it into minced leek;
4. Add a little oil to the pot. When the oil is hot, stir-fry the diced pork belly in a pot, add onion and ginger until fragrant, add soy sauce and a little vinegar, and then add half a pot of boiling water;
5. Turn the fire to low heat, put the auricularia auricula into the pot, add a little salt to taste, and when the water in the pot boils again, evenly pour the egg liquid into the pot and circle it, let it stand for more than ten seconds, and stir it with a shovel to form even egg flowers;
6. After the starch is stirred evenly, pour it into the pot in a circle, and then keep stirring until the soup becomes sticky. Put the leek into the pot, stir it evenly, heat it for a while, turn off the heat, and add a little monosodium glutamate and sesame oil to the pot.