Ingredients: large fish intestines 1 pair, less oil and more liver and more intestines (you can ask the boss to send fish, and the most expensive one is 1 block 3 pairs), 2 eggs, a little chopped green onion and a proper amount of ginger. Production method:

1. Remove all the oil from the fish intestines, cut the fish intestines with scissors, and then scrape off all the dirt on the inner wall of the fish intestines with a knife. Wash fish intestines and liver, pour off excess water, cut into small pieces and marinate with a little wine, salt and ginger for later use.

2. Beat the two eggs, add chopped green onion and a little salt and continue to beat until foaming.

3, oil pan, first fry the fish intestines and fish livers until cooked, then pour the chopped green onion egg paste into the pan (when pouring, pour it slowly with the largest area), then adjust the fire to the minimum, pick up the pan and slowly rotate it, so that the egg liquid gathered in the middle can flow around (so that the eggs can be fried to a thin thickness). Fry until there is a little golden color on the side, then carefully turn it over with a spatula, fry both sides until golden color, and then open small pieces with a spatula, and serve!