Cold rice 1 bowl, carrot 1 root, 3 eggs, about 50g of light cream, preserved chicken leg 1 bowl, a little yellow wine and a little salt.

method of work

1, peeled carrots, washed and sliced.

2. Beat the eggs, add salt and whipped cream and mix well.

3. Add a little yellow wine to the preserved chicken legs and steam them for later use.

4. Put 1 tablespoon of oil in the pot, heat it, add shredded carrots and stir fry.

5. Add cold rice, crush it with a shovel, stir fry evenly, and add a little soup and salt of preserved chicken legs to taste. Put it on a plate for later use.

6. Pour a little oil back into the pot, heat it up, pour in the eggs, stir in circles with a shovel until it begins to solidify, stir it quickly, and take it out of the pot on the rice.

7. Serve with steamed preserved chicken legs and pour the soup of preserved chicken legs.

Tips

1, preserved chicken legs must be washed clean, pickled food is easy to breed bacteria, here it is boiled in boiling water for half a minute in advance.

2, scrambled eggs must be quickly stirred, the thermal conductivity of the pot is so good that it is still a little old, it should be the kind that seems to have some small pieces, but there is immature adhesion between the pieces.