1. Wash and slice the shiitake mushrooms, wash and tear the pocket mushrooms, tear the enoki mushrooms, wash them and cut them in the middle, and dice the ham.
2. Mince the green onions and set aside.
3. Beat the eggs into the container, add a few drops of sesame oil, add an appropriate amount of salt, and stir evenly to form an egg liquid.
4. Put a small amount of oil in a pan, add chopped green onions and sauté.
5. Pour the egg mixture into the pot.
6. When one side has solidified slightly, stir fry gently. Be careful not to fry for too long. Put the scrambled eggs in a container for later use.
7. In a separate oil pan, add a small amount of oil and chopped green onions to saute, add several kinds of mushrooms and ham and stir fry.
8. Add appropriate amount of oyster sauce to taste, stir fry until the mushrooms soften.
9. Pour in the scrambled eggs and continue to stir fry.
10. After stir-frying evenly, add appropriate amount of chicken essence and salt to taste, then serve.
11. Several kinds of mushrooms are mixed together, with the fragrance of fungi, and the softness of eggs, the taste is good.
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