Scrambled eggs with whitebait is a traditional famous dish with good color and flavor, belonging to Jiangsu cuisine. Whitebait is produced in the Yangtze River estuary of China. The nutritional value of whitebait is very high. Nutritionists generally recognize it as "longevity food" and "soft platinum in water".

The method is as follows:

1. Soak the dried whitebait in water in advance, then wash and drain it for later use.

2. Beat the eggs in a bowl, stir well, and add refined salt for later use.

3. Stir-fry the hot oil in the pan, add ginger and fry until fragrant, then remove it. Stir-fry the whitebait for 1 or 2 minutes, then take it out for later use, and add salt to the egg liquid and stir well.

4. Pour into a wok with remaining oil, stir-fry the whitebait together when the egg liquid is slightly solidified, and sprinkle with chopped green onion.