Shrimp and Mushroom Soup

Remove the heads from the prawns, peel them, and remove the veins, then wash them clean. Soak the shiitake mushrooms and black fungus until they are rehydrated, wash them clean, and cut into strips.

Beat the eggs, pour a small amount of cooking oil into a frying pan, and spread them into a thin omelette.

Cut the egg pancake into strips, cut the ginger into strips, and slice the green onions and garlic for later use.

Trim the roots off the white beech mushrooms and crab-flavored mushrooms, wash them clean, blanch for one minute, then remove and set aside.

Pour a small amount of cooking oil into the pot, and when the oil is hot, add the green onions, ginger, and garlic to stir-fry until fragrant.

Add shiitake mushrooms, white beech mushrooms, and crab-flavored mushrooms and stir-fry for a moment, then add oyster sauce and continue stir-frying a few times.

Add an appropriate amount of water and bring to a boil, then reduce to low heat and cook for fifteen minutes.

Add the wood ear mushrooms and shrimp, season with salt, and continue to cook for five minutes.

Add the eggshells, chopped green onions, and cilantro in order, stir evenly, bring to a boil, turn off the heat, and serve.