1. Tsubaki buds are washed and soaked in salt water for a while;
2. Pass it in boiling water to reduce the nitrite content in the buds;
3. Cool down in cold water to maintain brittleness;
4. Cut away old stems;
5. Cut into small crumbles.
6. Beat the goose eggs into a bowl and put salt;
7. Disperse fully in one direction;
8. Add the chinensis sprouts and mix well.
9. Heat the oil, adjust the heat to medium and small;
10. Pour in egg liquid;
11. Turn the pot to spread the egg liquid;
12. When the egg liquid is solidified, turn the pot and turn over;
13. After about a minute, just take it out of the pan and put it on the plate.
