1. Toona sinensis is washed and scalded with boiling water for 30 seconds-1 minute, and the Toona sinensis buds turn from red to green.

2. Remove and soak in cold water, and drain. Chop, beat in eggs and mix well for later use. Put salt before use, not early.

3. Heat the hot oil in the pot, and pour in the egg liquid. Turn it quickly until the egg liquid is semi-solidified.

4. Turn off the fire immediately, turn it over a few times, and use the residual temperature to solidify all the eggs. This process takes only one minute. Don't keep frying, if the eggs are old, they won't taste good. Then use a shovel to aggregate the fried Toona sinensis eggs in the middle, buckle a flat plate, and turn the pot upside down, and the egg cake will be in the plate. This process should also be fast, and the eggs should not be left in the hot pot for too long to prevent the bottom from getting old.