1

Wash a bergamot, cut it in the middle and remove the core in the middle.

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2

Slice the bergamot for later use.

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three

Cut the shallots into chopped green onions, knock two eggs in a bowl, add a spoonful of water, and beat them into even egg liquid, so that the fried eggs are more tender and smooth.

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four

Pour an appropriate amount of oil into the pot, heat until the oil smokes slightly, pour in the egg liquid, stir fry and shovel it into small pieces, and put it away for later use.

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five

Add the right amount of oil to another pot, stir-fry chopped green onion, and then stir-fry bergamot over high heat.

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six

Add appropriate amount of salt, vinegar and soy sauce, stir-fry evenly over high fire, then pour in scrambled eggs and stir-fry evenly.

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