1. Blanch the lettuce leaves in boiling water, rinse with cold water, drain and chop into fine pieces.

2. Cut the water fungus into thin pieces.

3. Beat the egg liquid, heat the pan with cold oil, and fry the eggs first.

4. Add appropriate amount of oil, add lettuce leaves and black fungus to the pan and stir-fry.

5. Add appropriate amount of salt and sugar, then pour in the scrambled eggs, continue to stir-fry a few times and serve on a plate. Because the water is drained, this dish is dry.