1. Wash the bean sprouts.
2. Wash the cold skin you bought to wash off the oil on the cold skin.
3. Wash the shallots and cut into pieces.
4. Beat two eggs.
5. Heat the wok, pour in the right amount of cooking oil, and pour in the eggs.
6. After the eggs are set, pour in mung bean sprouts and stir fry.
7. The mung bean sprouts are easy to cook, so stir fry a few times and you can put the cold skin on it.
8. Mix the light soy sauce, dark soy sauce, salt, and chicken essence, pour into the pot and stir evenly.
9. Stir-fry for about 3 minutes, add the shallots before serving, and stir-fry for about a minute to turn off the heat.
Tips:Stir frequently to avoid mashing the pot
