1. Wash the tender tips of chrysanthemum leaves and set aside
2. Beat eggs into egg mixture, mince green onion and ginger
3. Add sweet potato flour and water to make gorgon juice
4. Put grated ginger in a pot of boiling water
5. Pour in sesame oil
6. Pour the sweet potato flour juice into the boiling water, stir the boiling water while pouring
7. Put the chrysanthemum leaves in the soup and cook for 1 minute. The chrysanthemum leaves will become soft and change color.
8. After pouring the egg mixture, turn off the heat and stir gently until the egg mixture becomes a chrysanthemum shape
9. Season with salt and chopped green onion
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