1. Remove the head, tail and viscera of whitebait and wash it;

2. Beat the eggs into a bowl, add salt and mix well;

3.？ Peel and slice winter bamboo shoots;

4. Heat the pan, put 40 grams of lard in the oil-lubricated pan, heat it, and push the whitebait into frying;

5. Pour in the beaten eggs, fry the fish and eggs together with a spoon, and spread them into cakes;

6. Pour 15-20g lard along the edge of the pot, fry both sides of the egg cake, add 100g black fungus, bamboo shoots, soy sauce and fresh soup, simmer the cooking wine slightly, add leeks and the remaining lard, and lift the pot for several times.