Preparation 1: Wash dried shiitake mushrooms and soak them in warm water.

Preparation 2: bamboo shoots (if you use dried bamboo shoots need to be soaked in advance), shredded lean meat, eggs cracked and whisked aside.

Heat a frying pan, add corn oil (when the oil is hot), add bamboo shoots, shredded meat, soaked dried mushrooms (save the water for soaking mushrooms) and stir fry over high heat.

After a few minutes of stir-frying, add the mushroom water and water and bring to a boil over high heat, then turn down the heat to medium-low and cook for another 10-15 minutes.

Wait for 10-15 minutes, then add oyster sauce, cooking wine and salt.

Add the whisked egg, chicken broth, green onion (leave a little green onion for decoration).

Put out of the pot and sprinkle with the remaining scallions.

Bamboo Shoots, Shredded Pork, Shiitake Mushroom and Egg Soup is ready.