1. Sprinkle the egg yolk with some white wine to get rid of the fishy smell, and bake it in the oven at 170 degrees for 10 minutes (or put it in a steamer and steam for 10 minutes).
2. Cut the potatoes into 0.5 cm thick strips, heat up the oil in a wok, add chopped green onions, and stir fry the potato strips.
3. Fry until the potato strips are transparent and put in the egg yolk.
4. Use a spoon to crush the egg yolk and stir fry.
5. Add a spoonful of water, salt, and light soy sauce after frying the egg butter.
6. Just collect the soup.
7. Finished picture.
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