Tools/ingredients: 350g leek, 4 eggs, 2 cloves of garlic, 3 millet peppers, 8g of edible salt (for soaking), 3g of edible salt, 2g of chicken essence, and cooking oil 100g.

1. Add more water to the big plate, add 8 grams of edible salt, then stir a few times to melt the salt, and then soak the leeks in the big plate for 10 minute, so that the leeks can be washed more thoroughly.

2. After the leek is soaked, we can start to deal with it. First, select the rotten leaves and bad parts of leeks, then rinse them with clear water several times and set aside to control the water. The drier the water, the better. Let it be cut off.

3. When controlling leeks, you can prepare small ingredients, and garlic can be cut into small pieces or minced garlic. Garlic is used to add flavor. Cut the millet and pepper into small circles. Millet pepper is used for seasoning and color matching. If you don't eat spicy food, you can use spicy red pepper.

4, a dish of 4 eggs is generally enough, of course, not many people like to eat 5 eggs. This time, I prepared three eggs. First, I beat the eggs on the plate, then I added 1 g edible salt to enhance the bottom flavor, and added a few drops of white vinegar to remove the fishy smell of the eggs.

5, put the oil in the pot, add the eggs after the oil is hot, stir fry and set aside.

6, add a little oil, add onion ginger and millet spicy into the pot and saute.

7. Then put the leek in, don't fry for too long, add 3 grams of edible salt and 2 grams of chicken essence (you don't need to add it if you don't like it).

8. Then pour the eggs into the pot, keep the fire, stir fry quickly and evenly, and stir fry the seasoning evenly. This process only takes about 10 seconds from the pot.