Ingredients

300g shredded pork shank, 1/4 cabbage, 4 bowls of white rice, 4 eggs, 2 green onions, 2 tablespoons soy sauce , appropriate amount of salt, appropriate amount of pepper

Method

Wash and cut the cabbage into shreds, wash and cut the green onions into chopped green onions, and set aside. Add 1 tablespoon of oil to the pot, add shredded pork hind legs and stir-fry until cooked. Pour the egg liquid into the original pot, put it into the pot and stir-fry until it solidifies, then add the shredded cabbage and stir-fry evenly. Then add the white rice and pork shank shreds and stir-fry until the rice grains are distinct. (Turn to low heat) Add chopped green onion, soy sauce and appropriate seasoning and stir-fry over high heat for 1-2 minutes. Serve.