1. Break up the eggs, add an appropriate amount of salt and set aside. Cut carrots and cabbage into strips for later use. Chopped green onion
2. Pour an appropriate amount of oil into the pan, pour the marinated sea oysters into the pan, don’t heat it too much, and fry slowly
3. Don't stir fried sea oysters all the time, they will have a fishy smell, this is what the old man told me. Wait for the sea oysters to fry in the oil for two or three minutes, then turn it over, then add the carrots and cabbage
4. Sprinkle some chives when it's almost ripe to increase the fragrance. (The practice in Taiwan and Fujian is to put garlic leaves, but it is difficult to buy in summer)
5. Pour the egg mixture slowly along the edge of the oyster, and pour the remaining egg juice into the middle of the oyster
6. Hold the handle of the pot, turn the pot in a circle, let the egg juice inside flow, and form a uniform circle
7. When the egg liquid is about to solidify (there is still running egg liquid on the surface), turn off the heat and dry slowly. Because there is no sweet potato powder, it will break if you turn it with a shovel, so turn off the heat in time to bake the egg cakes that are softer Tender
8. Finally, pour in sweet chili sauce or ketchup according to your preference, and serve.
