(100g)

Eggs (of hens)

(4)

Wash the whitebait first.

Soak for 2 minutes.

Chop onion and ginger.

Knock the eggs into the bowl.

Add onion and Jiang Mo and stir well.

Add rice wine and salt and mix well.

Add whitebait and mix well.

Five minutes.

Heat the pan and drain the oil.

Pour in the egg mixture, then gently turn the pan to let the egg mixture disperse.

When the egg liquid is solidified, turn the pan over again and turn the egg over.

Fry thoroughly with low fire and serve.

Dish, decorate with fragrant leaves and red peppers.