2. Seasoning: soy sauce 1 tablespoon (15ml), Shaoxing rice wine 1 tablespoon (15ml), salt, sugar 1 tablespoon (5g) and 2 tablespoons (30ml) of oil. Soak the fine rice flour in cold water for 10 minute.
3. Soak the dried eel and dried shrimp in hot water for 10 minute, and then cut the dried eel into 0.3 cm thick filaments. Drain the shrimps in Zhonghai for later use.
4. Knock the egg into the bowl and break it. Wash onion and leek separately and cut into sections. Select the roots of mung bean sprouts and wash them for later use.
Heat the oil in the wok to 70% heat with medium heat, pour in the egg liquid and quickly spread it with a spatula, and take it out for use after the egg liquid is completely solidified.
5. Heat the remaining oil in the pot to 60% heat with strong fire, add onion, dried eel and dried shrimp to stir fry, add rice flour to stir fry, and add Shaoxing yellow wine, soy sauce and white sugar to stir fry evenly.
Put leek and mung bean sprouts into the pot and stir well. Add the eggs and mix well again. Add salt and mix well before serving.