The materials to be prepared in advance are: 300g of frozen pomfret, 2 eggs, 2g of pepper powder, 5g of salt, 3g of sugar, 5g of shallot, 5g of chopped green onion, 20ml of cooking wine and 50ml of rapeseed oil.

1 Wash pomfret after eviscerating, and add all auxiliary materials (3 grams of salt) except eggs and chopped green onion in rapeseed oil to the basin for pickling for 30 minutes.

2. Add 2 grams of salt to the egg and break it into egg liquid.

3. Add rapeseed oil to the pan and heat it. Add the pickled pomfret and fry it on both sides until golden.

4. Pour in the egg liquid and continue to fry on low heat.

5, add some hot water, cover the lid and simmer a little until the egg liquid solidifies.

6. Sprinkle with chopped green onion.

7, the plate can be served.