1. Preparation: Add minced green onion and ginger, salt, cooking wine, and starch to the meat filling, and marinate for two minutes; chop the onion and water chestnuts into pieces and place them on a plate for later use; add salt, a little sugar, and a little cooking wine to the eggs and evenly beat them into egg liquid (2 (Egg an egg skin); tofu drain half an hour in advance, cut the tofu into thick pieces, use a spoon to dig a hole in the surface, do not break the bottom; fill the marinated meat filling in the tofu hole, set aside .
2. Pour in appropriate amount of vegetable oil, turn on medium heat to 50% heat, add chopped onion until golden brown, then pour in the meat and stir fry, quickly stir-fry the minced meat until the surface becomes shallow, stir-fry, add the chopped water chestnuts and continue to stir fry; Add light soy sauce and black pepper and stir-fry quickly and evenly. Add appropriate amount of salt and 1/2 teaspoon chicken essence to taste before serving. Set aside after seasoning.
3. Put an appropriate amount of oil in the pan, pour in the evenly stirred egg liquid to make egg skins, cook on low heat, turn off the heat when both sides are fried until golden brown, and turn it over twice in the middle.
4. Put the fried meat on the egg skin, fold it up and down and left and right to make an egg bun, put it in the bento box, and fill it with rice. Pay attention to filling the rice to make it look good.
5. Pour about 1 cm of oil into the pan, turn on the medium heat and heat the oil. Put the side with meat filling in the pan and fry until the slightly yellow minced meat is set. Fry the noodles until golden brown; add the meat filling side up, pour in the prepared sauce, simmer over a medium-to-low heat, season evenly, and turn off the heat after collecting the sauce.
