3 bergamot and 4 eggs?

Accessories:

20ml of oil, 5g of salt and 5g of pepper powder.

Steps:

Add a little salt and cooking wine to the eggs and mix well.

Stir-fry the eggs with hot oil in a hot pan and let them cool for later use.

Rub the fingered citron into silk, sprinkle a little salt and kill the water.

Squeeze shredded fingered citron to dry the water for later use. Don't throw the squeezed water. Use it to make dough.

Shredded fingered citron with appropriate amount of oil and pepper powder and mix well.

Add the eggs and mix well.