1. Main material map.
2. Chinese cabbage breaks into 6 pieces, wash and cut in half first, and then cut into sections.
3. Warm the pan with cold oil, and put a little salt in a small amount of oil before frying the poached eggs to prevent the hot oil from splashing.
4. Put the egg in it gently, trying to maintain its integrity.
5. Both sides must be fried thoroughly, I like to eat slightly cooked, so that it will taste better.
6. Fry 4 poached eggs and set aside.
7. Put the Chinese cabbage in a separate oil pan and stir-fry.
8. Stir-fry until tender.
9. Add fried poached eggs
10. Add 3 tablespoons of soy sauce and half a bowl of water. As the Chinese cabbage itself will produce water, you can put in less water.
11. Bring to a boil, add sugar, salt, and taste the saltiness, which can be adjusted according to personal taste.
12. Cover the pot and simmer for about 5 minutes on medium-low heat, then turn on high heat to let the water dry up a bit. Don't let all the water dry, keep a little.
13. Out of the pot and plate, it's delicious! (Already fresh enough, no need to add chicken essence).
