Usually an egg with a steamed bun.
Cut the steamed bread into a membrane and shake the slag.
Put the eggs well and put some salt in them, not too much.
Clamp the diaphragm with chopsticks.
Eggs are licked on both sides.
Put the pan to heat and drain the oil, not too much, just like the amount of cooking.
It’s good to fry both sides of the golden yellow.
The golden hoe is ready.