Dried mushrooms should be soaked for an hour in advance, then cleaned, hard roots removed and cut into small pieces for later use. Green beans also need to be soaked in boiling water one hour in advance. Wash ginger and garlic and cut into pieces. Beat the eggs into egg liquid and dice the sausage. After the pot is boiled in cold water, first put the green beans in to boil, then put the corn kernels and mushrooms in to boil, and then drain. Add cooking oil to the pot and heat until it is medium-cooked. First put the raw eggs in and fry them, then shovel them into small pieces with a frying spoon and take them out for later use.

Mix 6 egg yolks and 2 egg whites for use. Use egg yolk with white rice to look better. Add 400mL oil to the wok, and when the temperature is 30% to 40% hot, gradually pour in the egg liquid. When pouring, keep stirring in circles with a spoon and roll into shredded eggs. Pour into the colander and filter out unnecessary oil. Using the warmth of the wok, push the shredded eggs to fluffy, then add the diced ham and stir fry. Add fresh shrimp, chicken gizzards, chicken breast, diced bamboo shoots and straw mushrooms, stir-fry evenly over high fire.

Prepare the ingredients first (carrot, onion, diced corn sausage, white rice root, raw eggs, fresh shrimp and green peas)

First, dice the carrots, stir-fry the lamb liver and onion, roll the shrimps, and break the eggs for later use. Break up the eggs, then pat them. When the oil in the pan is hot, pour the raw eggs into the pan and fry them for later use. Keep the cooked raw eggs for later use, then pat them, add oil to the pot and heat them, add fresh shrimp and chopped green onion, and add rice wine, green beans, corn, sausage, carrots and raw eggs. Stir-fry with raw eggs, stir-fry with white rice, stir-fry with spiced powder, stir-fry with salt, turn off the heat and put in a bowl.