Ingredients: 4 bowls of cold rice, lean meat 150g, 4 eggs, 20g vegetables and 20g fungus.

Seasoning: chopped green onion, Jiang Mo, cooked lard, monosodium glutamate, cooking wine and salt.

Exercise:

1. Wash the Chinese cabbage and cut into pieces; Soaking Auricularia auricula in hot water, cleaning, and cutting into powder; Wash pork and cut into pieces; Beat the eggs, add cooking wine and salt and beat well.

2. Heat a proper amount of lard in the pot, add chopped green onion and diced meat, stir fry, add Jiang Mo, cooking wine and salt, and stir fry until cooked. 3. Heat the remaining lard in the pot, pour in the egg liquid, stir fry, mash and take it out of the pot.

4. Heat the remaining lard in the pot, pour in the chopped vegetables and auricularia, stir fry, add salt and rice, stir fry, then pour in the fried diced meat and eggs, stir fry evenly, and add monosodium glutamate after leaving the fire.