Salmon 3 Liang

Chopped green onion 1 2

Eggs 1

Rice 6 Liang

A. 1/2 tablespoons of white powder

Proper amount of salt

B. Japanese Tang Wei 1/3 spoon

Appropriate amount of fresh chicken essence

[production process]

1. Wash the salmon and cut into pieces, then add a proper amount of seasoning A and mix well; Beat the eggs into egg liquid for later use.

2. Heat the oil pan, fry the diced salmon with the method of 1, then take it out and drain it for later use.

3. Heat the oil pan, stir-fry the white rice in the pan until the rice grains are loose, add the egg liquid and stir-fry until half-cooked, then add the diced salmon, chopped green onion and seasoning B in the second method and stir-fry evenly to taste. Serve.