1. The required ingredients are ready.
2. Wash the onions and carrots and shred them separately, beat the eggs and set aside, and mince the ginger and garlic.
3. Blanch the carrots first in a pot of boiling water.
4. Pour oil in the pan, pour in the egg mixture and stir-fry.
5. Add a little more oil to the wok and sauté the minced ginger and garlic.
6. Pour in onions and carrots and stir fry.
7. Add a pinch of salt, sugar and a drop of fresh chicken juice and stir well.
8. Then pour the scrambled eggs into the stir fry and turn off the heat evenly.
