Eggs and hog mushrooms

The fat, sweet, soft tastes of the tiaras are so much appreciated. It's the most common way to do it, to do it, or to do it. But looking at this beautiful green, I couldn't bear to destroy it, thinking of matching it with mushrooms, so I bought some hog mushrooms, and used the smell of mushrooms to highlight the sweet taste of tummys; in order to make the dish a little more colorful and comprehensive, I added eggs to make this egg tummy of egg tummys, which tastes so nice and soft that you can taste the fine taste of twirly and softly.

Recipe Recommendations

eggs of 3
bottle gourd 1 piece
pork belly mushroom 150 grams
oil and salt appropriate amount
pepper appropriate amount
shallots appropriate amount

salty and fresh
cook
ten minutes
ordinary

Steps for Eggs and hog mushrooms

Disperse the eggs with a bit of salt, cut them into rollers when they go to the skin, tore up the pigs' stomach mushrooms into small pieces, and cut the onions into a last reserve

(b) Heat the pot, add a suitable quantity of oil, and enter the scattered egg fluid

When eggs are stymied, they fall into pieces and fall into the bowl

Add a proper amount of oil to the pot, and make pork mushrooms

It's not like we're going to have to do this

We'll add the eggs we just made

It's not like we're going to be able to get a lot of water

Cover it and then boil it for another three or four minutes after the fire opens

Cook it and add salt and pepper, etc.

Scrambling in the bowl with a little onions。