2. Soak the dried Sophora japonica flowers in warm water for 15-20 minutes, soak them soft, wash them, squeeze out the water, but don't squeeze them too dry, and break the eggs for later use.
3. Heat the pot, pour in the oil, pour in the Sophora japonica flower, add the salt, stir fry a few times, then spread out the Sophora japonica flower, pour in the egg liquid, and when the egg is formed, turn it over.
4. When the egg is cooked, add the seasoning, stir fry a few times, then sprinkle with chopped green onion, and you can go out.