1. Materials are spared.
2. Beat the eggs and chop the preserved vegetables into cubes for later use.
3. Heat the oil in the frying pan, put the dried vegetables into the frying pan and fry until fragrant.
4. Put the fried diced dried vegetables into the egg mixture.
5. Add 1 teaspoon of salt and stir well (the preserved vegetables have a salty taste, so don't add too much salt).
6. Heat the oil in the frying pan and add the egg mixture with a spoon.
7. Fry over low heat until golden brown, turn the other side and fry it brown.
Tips:The dried vegetables have a salty taste, don’t put too much salt
