2. Separate egg yolk from egg white (only containing egg yolk) and add pigeon eggs to the egg yolk; Break up, add a little salt and mix well for later use.
3. Put a layer of oil on the pan, put the leftovers in, spread them evenly, and slowly fry them on low heat 10 minute.
4. Pour the egg yolk liquid evenly into the rice.
5. Drop a little oil and turn the pan so that the rice can be fully integrated into the egg liquid; Slow fry 10 minute.
6. Slice the fried crispy rice with a spatula, divide it evenly into eight equal parts and put it on a plate.
Sprinkle with cabbage and chopped pepper. (Be sure to eat it while it is hot. It's crisp. )
There are a few points to be noted. Xuecai is very salty, so you should use a proper amount of salt. If you are not sure about the heat, you can heat the rice first. You can also use whole eggs, but the color is slightly worse.