1. Put the flour in the basin and beat in the eggs
2. Stir evenly, stir in one direction to avoid hardening, add a small amount of water
3. Continue to add water and stir, add a little every time, repeat many times
4. Add salt and continue to stir
5. Add chopped green onion and stir to check if there are any small bumps.
6. Hot pot preparation ~ Use gauze between the chopsticks, or use a small brush to grease the bottom of the pot
7. Pour the diluted egg liquid into the pot, usually a spoonful of juice per omelet. Lifted and rotated to spread the egg liquid evenly,
8. Turn over gently after one minute, wait until the egg cakes are golden and ready to be out of the pan
