1. Rinse the white rice fish, drain it, and marinate it with salt 10 minutes before frying. (Really beautiful, didn't you lie to you? 😏)
2. Open the eggs and pour into a large bowl, add chicken powder, a small amount of salt, oil, white pepper, and stir well. Heat the oil in a non-stick pan. Fry the white rice fish first. When you see that it turns from transparent to white, pour in the stirred egg mixture and see that the bottom begins to solidify. Use the chopsticks to turn in the same direction. Take the cooked eggs away, the egg paste will continue to flow into the pot and continue to solidify. Until there is no running egg syrup, add a little oil, turn off the heat, and use the remaining temperature to bake for two minutes.
3. Serve, serve, and start eating.
Tips:☞The white rice fish I brought this time is relatively large, so I have to fry it first. I am afraid that the eggs will be old when it is cooked. If it is not large, it can be fried directly with egg paste.
☞The fish doesn't need to be marinated for too long, it can be less delicious, and it does not have much water, so it does not need to be watered for too long.
☞This is a scrambled egg, so only heat one side, and bake it at the end to ensure it will be cooked through.
