1. Prepare the mustard soak and eggs for 2 hours.
2. Shredded mustard
3. Stir-fry the eggs in a hot pan with cold oil
4. Put corn oil in another pot, add mustard shreds, stir fry, add appropriate amount of cooking wine for thirteen flavors.
5. Add green onion, ginger, garlic and a little soy sauce.
6. Add eggs and stir fry, add a little chicken essence and cook.
7. It is delicious when served on the plate.
