persimmon

250 grams

Eggs (of hens)

150g

condiments

oil

30 ml

salt

10g

sugar

10g

Cooking wine

5 ml

thirteen?incense

3 grams

verdant

30 grams

step

1. Beat the eggs into a bowl and add a little cooking wine, thirteen spices and salt.

2. Beat the eggs and let the seasoning mix thoroughly and evenly.

3. Cut the persimmon into pieces and cut the onion into chopped green onion.

4. Drain the oil from the pot. After the oil temperature is heated, pour in the eggs.

5. After the egg is slightly shaped, slide the egg open and put it out for use.

6. Put a small amount of oil in the pot, pour in persimmon and simmer 1 min.

7. After the persimmon is stuffy and rotten, add water, which is less than the persimmon. Bring the fire to a boil, add sugar, cover the pot and simmer for 2 minutes.

8. Pour in scrambled eggs, add salt and stir well.

9. Add chopped green onion before cooking, and the dish is ready.