1. Put the eggs into a bowl and beat them well with chopsticks;
2. The hot oil in the pot, 50% hot, put the egg mixture into the pot, quickly separate it with a spatula, and then put it into reserve after solidification;
3. Add a little oil in the pot, saute chives, ginger and garlic;
4. Stir fry carrot slices first;
5. Add cucumber slices and stir fry;
6. Then quickly add the pickled Auricularia and stir fry;
7. After 30 seconds of frying, put the scrambled eggs into the pot and fry again;
8. Seasoning with salt;
9. Pour a few drops of sesame oil into the pan and stir fry it for several times.