1. Rinse the whitebait, add a little cooking wine, salt, and pepper.
2. Finely chop the shallots.
3. Grab the eggs into the soup basin and put salt;
4. Beat the eggs into egg liquid, add whitebait and green onions;
5. Add a little water and mix well.
6. Heat the pot, put the lard in the heat, pour in the egg mixture, turn the pot, and let the egg mixture heat evenly;
7. When the egg liquid has solidified, turn the pan and fry on the other side until the egg cake is shaped and the surface is soft.
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