Beat the eggs into a bowl, add a little salt, and then beat well for later use.

2.

Treat small rapeseed, wash and cut into sections for later use.

3.

Drain the oil. When the oil is hot, the egg liquid will gradually block and break for later use.

4.

Stir-fry small rapeseed, then add fried eggs, add chopped green onion and stir-fry, and add appropriate amount of salt before taking out the pot to finish taking out the pot.