1. Wash and drain the leeks. If they are not drained, a lot of water will come out when they are fried.
2. Finely chop the leeks. The size is arbitrary, but it's better to be broken.
3. The family is in the countryside, so the native eggs are very generous to use.
4. Put the oil in the big pot, I added a small tuft of lard and boiled it myself.
5. The leeks are fried softly with salt and seasonings. My mother rarely uses other seasonings, but the two simplest seasonings are healthy.
6. Pour the eggs in, like a big pie.
7. Turn it over.
8. The eggs are ready to be served when they are all set.
9. The material is simple, and the least seasoning is used to make the most natural taste.
