I looked it up, and I don't know if it's this. Please have a look. Ingredients: four or five eggs, small sauces and three or four onions. Ingredients: thirteen spices, soybean oil, etc. Practice: 1. First pour the evenly stirred eggs into the oil pan and fry for eight minutes, then take out the eggs; 2. Then pour thirteen incense and chopped green onion into the pot. 3. Then pour in the sauce diluted with water, and wait for the water in the dish to evaporate before taking it out of the pot and putting it on the plate. Key: 1, you can put a little cold water when the eggs are stirred, but you must put a little. 2, oil must be more, the egg itself eats oil, and the big sauce will dilute some oil. 3, soy sauce should be soy sauce, corn sauce should also be treated, other sauces can not. The sauce should be diluted moderately, not too much. Soy sauce has three functions, one is salt and soy sauce, the other is coloring and the third is seasoning. So how much sauce to put in this dish is the key, please be sure to pay attention. 4. Pay attention to the moisture in the dish during cooking, not too little or too much. Drinking too much water will spoil the taste. 5. Don't cook this dish for too long, and be quick. 6. When frying, you can add your favorite diced meat or diced cucumber and diced onion, which is more complete. [Edit this paragraph] The second type: raw materials: two spoonfuls of northeast soy sauce, two eggs, Chinese cabbage, green pepper, cucumber, coriander, radish, cherry tomato and bean curd skin. Practice: 1. Wash and drain all vegetables (soak in light salt water for half an hour, then rinse with running water). 2. Cut tofu skin into small pieces, roll cucumber strips around the plate, and slice or tear other dishes into large pieces and put them in the middle of the plate. 3. Beat the eggs evenly. When the oil is hot, the eggs will slip away quickly. Stir the soy sauce with a little water and pour it into the pan with scrambled eggs. Quickly turn the sauce and wrap the eggs evenly. 4. Mix the sauce into the plate or dip it into the plate! Spread the larger leaves of Chinese cabbage with sauce and wrap them with rice and vegetables, and you will become the northeast rice cooker that you choked once, but you still won't change your mind!