1.
Shredded ginger and onion.
2.
Shred cucumber, fungus and ham sausage, blanch the tendons, and break the eggs.
3.
Clean potatoes with fine threads, wash and drain.
4.
Fry in a frying pan until slightly yellow, and take out for later use.
5.
Pour out all the oil, leaving the bottom of the pot to fry shallots and ginger.
6.
Add cucumber, fungus, ham sausage and gluten, and stir fry.
7.
Add broth and hot water and bring to a boil.
8.
Thicken, pour in egg drop, add salt, black pepper, rice vinegar and sesame oil, and add shredded potatoes.