6 egg yolks

2 egg whites

Ham 15g

Mushrooms 10g

Bamboo shoots 15g

Shrimp 30g

Duck gizzard 15g

20 grams of chicken leg meat

Millet onion 10g

Appropriate amount of chicken powder

0 1 We pour a proper amount of water into the pot. After the water boils, we put the ham in and cook it slowly for 90 minutes to weaken its salty taste. After cooking, take out the ham and put it aside.

Then, take another pot, put the bamboo shoots in, boil the water, and then take the bamboo shoots out and put them on the plate for later use.

Burn a pot, pour the chicken soup into it, then add the bamboo shoots, and cook them with low heat, so that the fresh fragrance in the chicken soup can penetrate into the bamboo shoots. Take out the bamboo shoots after cooking.

Next, cut mushrooms, bamboo shoots, duck gizzards, ham, chicken and other ingredients into rice grains and put them on a plate for later use.

Take 6 egg yolks and 2 egg whites, put them in a bowl respectively, and then stir them evenly.

Now stir-fry shredded eggs first. Pour about 400 grams of oil into the pot, and when the oil temperature reaches about 90 degrees, slowly pour in the egg liquid, while stirring in circles with a spoon.

Then, drain the excess oil from the strainer, and add a little oil to the slippery egg shreds, but be careful not to get the oil temperature too high.

Next, use the remaining temperature of the pot to push the slippery shredded eggs to fluffy, then pour the ham and stir fry.

Stir-fry evenly, then add shrimps, chicken gizzards, duck gizzards, diced bamboo shoots and mushrooms, turn on high heat, then pour rice and stir-fry the ingredients in the pan together until all the ingredients are mixed evenly.

10 Finally, sprinkle chicken powder, stir fry for a while, sprinkle chopped green onion and stir fry evenly, and a delicious Yangzhou fried rice is finished.