1. Tear large pieces of Chinese cabbage by hand, remove thick tendons, and then cut into pieces with size, length and width.

2. Mash three garlic cloves and cut into small particles.

3. Beat a fresh egg, mix it evenly, and don't sieve it. Add the eggs to a hot pan with cold oil, stir-fry with chopsticks over medium heat for about 9 seconds (stir while frying), and the eggs just solidify. Take out the bottom oil.

4. Stir-fry garlic with base oil on low heat, change to medium heat, add cabbage and stir-fry until 7 minutes cooked, and add eggs.

5. Add 5ml oyster sauce, stir-fry evenly, and serve (the taste of oyster sauce is just right for me, and it can be adjusted according to personal taste, without salt).