1. Take an appropriate amount of carrots to clean the mud and sand, peel off the skin, first cut into evenly thick slices, and then cut into evenly thick carrot shreds for later use
2. Peel off the outer skin of green onions and clean them. Take a section and cut into chopped green onions for later use.
3. A piece of square ham is cut into evenly thick slices and then cut into evenly thick ham shreds
4. Take an appropriate amount of cabbage gang for the Chinese cabbage, add water to the pot and blanch the cabbage gang for 30 seconds, remove the cold water to drain the water, slice the cabbage gang with a flat knife from the middle, and cut into evenly thick cabbage shreds for later use.
5. Put two cleaned eggs into the container, add a little cooking wine and appropriate amount of salt and stir evenly into egg liquid
6. Add the right amount of peanut oil to the hot pan, pour the egg liquid, use chopsticks to loosen and fry until fragrant, and serve.
7. After frying the eggs, add appropriate amount of peanut oil to saute the chopped green onions, pour in the chopped cabbage and carrots and stir-fry evenly, add appropriate amount of salt and oyster sauce and stir-fry until they are ready for use. Brush the pot and heat it up, add some peanut oil to saute the chopped green onion, pour in cold rice, add some salt, and stir-fry the rice.
8. Add shredded ham and fried eggs and stir fry evenly
9. Finally, add shredded cabbage and carrots and stir-fry again to get out
10. The finished product!
