1. Beat the eggs into the bowl.
2. Chop the garnish.
3. Mince ginger and green onions.
4. Add all the ingredients to the eggs, drip in the vinegar (to remove the fishy), then add 1/2 tablespoon of water and beat well. (The salt should be added according to the amount of mustard)
5. When the pan is hot, use kitchen paper to wipe a little oil in the pan. (Wipe it, don’t see the oil in the pan. If it is not sticky, you can use it without oil). Pour a spoonful of egg liquid and stir evenly. To be small. Similar to pancakes.
6. Spread it out and serve it on the plate.
7. The ready-made omelet.
Tips:Be cautious when adding salt, and lightly salted mustard.
