Chop beef tenderloin, add bacon, mix well and marinate for 10 minute. Chop mushrooms and coriander. Ginger is ground, half of it is mixed with beef, and the other half is kept. Boil water in a pot, add beef and mushrooms to disperse, and add a tablespoon of cooking wine. Leave the fire and turn it off at once. The filter filters out the beef. Rinse and drain for later use. Put beef, mushrooms and Jiang Mo in cold water. Bring the fire to a boil and add salt and pepper. Pour in water starch and stir well. Stir the egg whites thoroughly, put chopsticks on the bowl as shown in the figure, pour the egg liquid down along the chopsticks and pour it into a circle in the pot to form a circle (that is, pour it evenly in every corner of the pot). Turn off the fire.