1. Cut ham, duck gizzards, chicken breast, mushrooms, winter bamboo shoots, and game meat into cubes slightly smaller than green beans. Crack the eggs into a bowl, add 10 grams of refined salt, and 3 grams of minced green onion. Beat evenly.

2. Heat up the wok, ladle in 35 grams of cooked lard and heat it, add the shrimps and fry until mature, remove and drain, then add sea cucumber, chicken, ham, mushrooms and bamboo shoots. Stir-fry , scallops, duck gizzards, and pork, add Shaoxing wine, 3 grams of refined salt, and chicken broth to a boil, then put it into a bowl for assorted toppings.

3. Put the wok on the fire, add 65 grams of cooked lard, and when it is 50% hot, pour in the egg liquid and stir well. Add rice and stir well. Pour in half of the toppings and continue to stir well. , put 2/3 of the rice into a small bowl, pour the remaining toppings, shrimps, green beans, and 5 grams of chopped green onion into the pot, stir-fry evenly with the remaining rice in the pot, put it in the bowl and cover it. become.