1. Wash the scallions, onions, ginger, and celery, cut into a bowl, set aside
2. Wash the shiitake mushrooms, cut into the ends, put in a bowl, and set aside
3. Put water in the pot, put a few slices of ginger, add shrimp after the water is boiled, and pick up; brush the pot, put water in the pot, put a few slices of ginger, put in the sixties, and pick up. Then peel the shrimp, remove the shrimp thread, peel off the flower shells, wash and serve on a plate, put a proper amount of cooking wine, and set aside after removing the fishy
4. Separate the egg white and the yolk, the yolk pancake
5. Cut the pineapple into the end, the fried egg and the egg skin into the end, put it in a bowl together, and set aside
6. Pour the egg white into the rice, mix well, set aside
7. Put oil in the pan, pour the seasoning of picture 1 first, fry the scented mushrooms, then add the shiitake mushrooms of picture 2, fry until fragrant, and start the pan
8. Put a little oil, pour in the rice wrapped in egg white, stir-fry, add shrimp and scallion meat and stir well
9. Pour in the seasoning and shiitake mushrooms from the pot and stir well
10. Finally, pour in the cut egg pie and pineapple cubes, add a little salt, stir-fry well, lift the pan, and transfer to the plate
