1, first beat the eggs in a bowl, add a little refined salt, then add about a dozen pieces of chicken essence according to the ratio of two to one, and then break up and mix well together.

2. Heat the wok to a little heat, pour in some oil, about half a spoonful, and then turn the wok to lubricate its surface. The diameter of the oil in the wok is about 10 to 20cm.

3. When the temperature of the oil rises slightly and smoke is about to come out, immediately pour in the beaten egg liquid.

4. Turn the wok to make the egg liquid solidify evenly into round slices.

5, then change the fire to a low fire, use a shovel to open a corner, and the index finger of the other hand will help turn the egg slices over. After the other side is dried in the pot, cut it into small pieces with a shovel and put it in a plate.