1. Rinse the larvae in boiling water and scald them to remove the fishy. Boil the eggs in cold water, break the shells into pieces, cool them with cold water, and peel them apart for later use.
2. Heat up the oil in the pot and stir-fry the green onion and ginger until the oil is hot, then add the fish and egg and stir-fry for a few minutes.
3. Pour the light soy sauce, add some cooking wine, 2 tablespoons of sugar and 1 cup of water.
