Prepare a large pot that can hold at least 9 1/3 cups (2200 ml) of water, like a Tatung electric pot. Add oil to the pot and stir-fry the carrot shreds over low heat until fragrant. Add the sliced shiitake mushrooms, black fungus, and enoki mushrooms. Stir-fry over low heat for about 1 minute.

Add 5 cups (1200 ml) of water (do not fill to the top as more ingredients will be added), cover the pot, and bring to a boil over medium-high heat. Once boiling, uncover the pot (skim off any scum with a spoon if necessary), reduce to medium or medium-low heat, add the duck blood strips, salt, soy sauce, white vinegar, and white pepper powder. Stir, then increase to medium-high heat. Hold a large spoon over the pot with your right hand, and slowly pour the beaten eggs through the spoon with your left hand, moving the spoon in circles to distribute the egg evenly in the pot.

Mix the sweet potato starch with water, then add it to the soup while stirring to prevent clumping. Keep at medium-high heat. Finally, add the tofu, making sure to add it after the sweet potato starch to prevent it from breaking apart. Once it comes to a slight boil, turn off the heat. (The tofu is already cut into strips, so it doesn't need to cook for long)