1. Pick up the oil pan, heat the pan to heat the oil, beat in the eggs, wait until the bottom is solidified, turn it over and fry it for later use. I usually fry two or three, one by one, and one after the fry. Don't turn the bottom at will until the bottom is solidified.
2. Heat the remaining oil in the pot (if it is not enough, add an appropriate amount), pour in the cut and washed cabbage, keep it on high heat, stir fry for a while and add an appropriate amount of salt and a little sugar. After adding salt, the cabbage will produce water. If there is more water, you don't need to add water. If the water is too dry, add a little bit.
3. Put the fried poached eggs in the middle of the cabbage, turn them under the cabbage, immerse them in the water and cook for a better flavour. Cook them on high heat for a minute or two, add a little chicken essence and a little chives and stir well. can.
