Beat the eggs in the bowl first (you can save some effort by having an egg beater);

2. Cut the meat into silk or diced meat;

3. Cut some chopped green onion.

4. Stir-fry shredded pork in the pot (remember to put some oil);

5. Stir-fry the meat until it is five-cooked, and add the chopped leek to stir-fry until it is eight-cooked;

6. Put the semi-finished product of step 5 into the egg liquid of step 1 and mix well;

7. Similar to the method of scrambled eggs, pour the Dongdong in step 6 into the oil pan for frying (if you can't fry eggs, there is no way);

8. When doing the seventh step, deliberately make the egg pieces that are about to be made into round cakes (if you like squares, there is no way);

9. Pour the omelet into the dish and sprinkle with chopped green onion, coriander and Toona sinensis.

Shredded pork in Beijing sauce

raw material

80g sweet noodle sauce, 5g cooking wine, 2g monosodium glutamate, 20g sugar, 2g salt 1g starch, 2g egg 1g oil 150g ginger.

How to do it

1. Shred pork, put it in a bowl, add cooking wine, salt, eggs and starch and mix well, which is sizing;

2. Slice the onion obliquely and put it on the plate. Slice ginger slightly, put shredded onion into a bowl, add water, soak onion and Jiang Shui;

3. Heat the wok, drain the oil, stir-fry the shredded pork in the wok until it is cooked, take it out when it is cooked, and put it in the wok for oil filtration;

4. Put the oil in the wok, add the sweet noodle sauce and stir-fry slightly, add the onion, Jiang Shui, cooking wine, monosodium glutamate and sugar, and stir-fry the sweet noodle sauce continuously. When all the sugar melts and the sauce begins to become sticky, add shredded pork and stir-fry constantly to make the sweet noodle sauce stick to the shredded pork evenly;

5. Put the shredded pork on a plate with shredded onion, and basically cover the shredded onion when eating and mix well.