2, accessories: a little medlar, a little pine nuts.

3. Seasoning: salad oil, salt and chicken essence.

4. Add salt to the eggs and break them for later use.

5. Put the washed chrysanthemum in boiling water and scald it slightly.

6. Pour the oil in the pot into the eggs and spread them out with chopsticks.

7. Add Artemisia selengensis, Lycium barbarum and pine nuts, and add a little salt and chicken essence to taste.