1. Rinse the whitebait, add a little cooking wine, salt, and pepper.
2. Finely chop the shallots.
3. Grab the eggs into the soup bowl and put salt in it.
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.
