Ingredients
2 duck egg whites, 1 chicken egg, 1 tomato, 2 rehydrated wood ear mushrooms.
Seasonings
Salt, MSG, and sesame oil, 1 tablespoon each; chicken fat, 3 tablespoons.
Steps
1. Wash the tomato, blanch it in boiling water, then peel, remove the seeds, and cut into strips; pick over and wash the rehydrated wood ear mushrooms, then cut into strips.
2. Crack the eggs into a bowl, beat until smooth, then pour into a hot oiled pan to make a thin egg crepe, and cut into shreds.
3. Place the pot over high heat, add chicken broth and bring to a boil. Briefly blanch the egg skin shreds, wood ear mushroom shreds, and tomato shreds in the broth, then remove them. Immediately add the egg whites, along with salt, MSG, and sesame oil. Once the egg white flakes float to the surface, pour the soup into a serving bowl. Finally, arrange the egg skin shreds, wood ear mushroom shreds, and tomato shreds in order on top of the egg white flakes. Serve.