1. Cut carrots and potherb mustard into small cubes for later use
2. Add cooking wine and shrimp skin to the egg, beat well
3. Add lard to the pot and fry on low heat, then add duck egg yolk and carrots, and fry until crisp
4. Heat the pan and pour the egg liquid
5. After setting the shape slightly, add the salted egg yolk, turn the wok, wait until the edges of the fried egg are slightly burnt, then it can be out of the pan
6. Turn the wok, wait until the edges of the fried eggs are slightly burnt, then they can be out of the pan
7. carry out
Tips:1. The temperature of the fried egg should not be too high, and the medium and small heat should be turned
