I think it is a dish in the late-night canteen.
Beat the eggs evenly. According to the saltiness of the lunch meat on hand, do you need to add salt?
Slice the lunch meat (thickness according to preference, like a thin slice), put a few pieces into the egg liquid, and heat up the oil pan. Pick up a piece of lunch meat and make sure that the egg liquid is taken on both the front and the back. Shake the excess egg liquid and put it in the oil pan. Do not have a stack.
It almost turned yellow and was fished out. Once the amount to be eaten was fried, put it together. The temperature of the oil pan is lost again, and the fried luncheon meat is all put in again (if the amount is more, please divide it), and the color becomes deeper. The chopsticks can be taken out and eaten when the touch is hard.
When you eat, you can also add mayonnaise, etc.