2. Soak the pickled vegetables in clear water for half an hour, then cut them into small dices, dry the krill in the sun to wash off impurities, and drain the water for later use.

3. Stir the eggs into egg liquid.

4. Wash the shallots and cut them into chopped green onions.

5. Pour the oil in a hot pot, and pour in the chopped green vegetables and stir-fry for fragrance.

6. Pour in dried krill and stir fry together.

7. Stir-fry in this seemingly crispy state.

8. Dry the fried preserved krill and pour it into the egg liquid.

9. Sprinkle with chopped green onion and mix well.

10, heat the pan and pour the oil, then pour the egg liquid and spread it out.

1 1. Fry one side with low heat, then change the other side until both sides are cooked, and then serve out and plate.