1. Clean the garlic yellow, and remove a little bit of the garlic yellow head.
2. Cut the yellow garlic into 3 cm long pieces, add a little salt to the egg, and soak the fungus in advance, then wash and shred the ginger.
3. Put a part of the oil in the pan to heat up, fry the eggs first, set aside.
4. Put a part of the oil in a separate pot, add the ginger shreds when the oil is hot, and sauté.
5. Then add garlic yellow and fungus shreds, fry until the seedlings collapse, and season with salt.
6. Finally, pour the scrambled eggs into the garlic.
7. Stir-fry twice to get out of the pot.
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