1. Peel cattail, remove hardness, cut tender core into elephant eye pieces, blanch with light salt water, and drain. Shred the meat and soak the auricularia auricula in Kamikiri silk. Shred onion, shredded ginger and sliced garlic.

2. Stir-fry the egg liquid in the oil pan, take it out, continue to stir-fry the shallots, ginger and garlic, stir-fry the shredded pork until it changes color, add the fried eggs and blanched cattail, turn over evenly, add salt to taste, and season with chicken essence when cooked.