Scrambled Eggs with Fennel

Main Ingredients: 4 Eggs 180g Fennel

Accessories: 30g Cooking Oil 1 tsp Salt

Steps

1. Wash the fennel, remove the roots and old stems, and cut into pieces;

2. Beat the eggs with chopsticks until evenly distributed, then add the salt and mix well. p>3. Heat the oil in a pan, pour in the egg sauce and stir-fry until semi-solidified, add the fennel and quickly stir-fry until cooked through, then serve on a plate.

Note: If you chop the fennel into pieces and stir it with the egg mixture before pouring it into the pan and frying it, the flavor is also very good.