Scrambled eggs with mushrooms are more delicious than meat, and they are not tired of eating them eight times a week.

Boil the water in the pot, turn on the water, blanch the mushrooms and fungus, and remove them for later use. Beat the eggs, pour them into hot oil, stir-fry and take them out for later use. Leave the bottom oil in the pan, add ham and stir-fry until both sides change color, add onion and minced garlic and stir-fry until fragrant, add all the ingredients, and add 1 tbsp semi-cooked soy sauce and 1 tbsp oyster sauce.

A little salt, stir well and serve.