Hot and sour shredded pork soup

Overview

A bowl of hot and sour soup on a rainy day can both appetize and reduce fat, so why not?

All ingredients, soak the fungus in warm water, soak the mushrooms in flour and salt for half an hour.
Wash and shred tomatoes, baby cabbage, mushrooms and fungus, shred ham, wash and cut enoki mushrooms from the middle, shred ginger, spicy millet, and cut chives and coriander into small pieces.
Pour the soaked onion and ginger water into the shredded pork, reduce salt, light soy sauce, dark soy sauce, oyster sauce, oil, and starch and marinate the meat for ten minutes.
Heat the oil in a pan. When the oil is 60% hot, pour in the shredded pork and stir-fry until it turns white.
Add onion, ginger and chili and sauté until fragrant.
Then stir-fry the enoki mushrooms, shiitake mushrooms, and fungus evenly.
Add boiling water and bring to a boil, add the ham and tomatoes and bring to a boil.
After the water boils, break up the eggs and sprinkle them into the pot.
Add balsamic vinegar, pepper, coriander and green onions, drizzle with sesame oil and serve.
Finished product picture.