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1. Put the chopped green onion and ginger into the meat mixture, and then put in the appropriate amount of oil, salt, sugar, and wine, mix well, if there is a chicken broth in moderation to add a little better.

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2. Crack the eggs into a bowl.

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3. Crack the eggs and stir well.

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4. Heat the pan and brush the bottom of the pan with oil, never pour oil into the pan. So as not to blister the eggs with too much oil.

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5. Use a spoon to pour the eggs into the bottom of the pan. At this point, the pan should be hot, but the fire should not be too high, so as not to paste the pan.

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6. Then use a spoon to put the meat mixture on the egg skin.

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7. Use a spatula to scoop up one side of the egg skin and press it onto the other side.

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8. When the egg skin is firmly bonded, the egg dumplings are initially formed.

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9. Turn the egg dumplings over and fry the other side until golden brown.

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10. At this time, the egg dumplings are only semi-finished products, but also need to be processed before serving, you can be alone braised, but also with other ingredients with, or make soup or braised can be.