2. Wash the white mushrooms and cut into pieces. Beat the eggs into a bowl and mix well. Slice ginger, chop onion and garlic, and put in a bowl for later use.
3. Pour the right amount of oil into the pot and pour the eggs into the pot. When the egg is half-cooked, pour the spare ginger, garlic and mushrooms into the pot and stir-fry over medium heat until the fragrance is overflowing.
4. Stir fry for about five minutes, then add appropriate amount of salt and monosodium glutamate, add a small amount of cold water to the pot, cover the pot, and simmer for three to five minutes. Turn off the fire when the time is up, put the dishes on the plate, and finally sprinkle with chopped green onion.