1. Rinse the black truffle with clean water, quickly remove it, use a small brush with fine hair to gently brush off any dirt on the black truffle, and cut into thin slices.
2. Beat in four eggs and beat the egg liquid clockwise
3. Put the truffle slices into the egg liquid and stir slightly
4. Cover it with plastic wrap and put it in the refrigerator freezer, let it stand for more than 4 hours, so that the taste of truffle can fully enter the egg liquid.
5. Take the black truffle egg liquid out of the refrigerator and let it stand for 10 minutes, add an appropriate amount of salt and stir evenly
6. Heat up the wok, pour in vegetable oil. When the oil is 70% hot, pour the black truffle egg mixture into the wok. Turn the wok slightly with your hands to make the egg mixture round.
7. After the bottom of the egg liquid has solidified, turn it over quickly and fry the egg into a golden circle on both sides.
