Shred potatoes and carrots, beat eggs, cut onions, cut ginger and garlic, and cut tomatoes.

Heat the pan, pour in a lot of cooking oil, heat it to 70%, add shredded potatoes and radish, take out shredded potatoes, drain until golden brown, and put on a plate for later use.

Leave the bottom oil (a small amount) in the pot, saute shallots and garlic, stir-fry tomatoes and fungus, and pour the tomatoes into white water after they show red juice.

When the water boils to 80% to 90%, add salt, sugar (optional, if added, it must be less), chicken essence or monosodium glutamate, pour in water starch, and pour in the previous shredded potatoes and radish.

When the water boils again, pour the egg mixture clockwise or counterclockwise. Cover the pot and stew for 3 minutes.

Boil the pot and sprinkle with chopped green onion.