Cooking Steps

1. 

   Step1:Rinse whitebait. Drain and marinate with ginger and half lemon juice for 5 minutes. Boil a pot of water. Pour in ginger and silverfish. Boil it again and turn off the heat immediately . then drain the water. Pick out the ginger. Let it cool a little. Just touch the non hot temperature.

2. 

   Step2:Put three eggs in the bowl. Chop the shallots (a little more. It's fragrant. I used four shallots). Add rice wine and salt. Chicken essence is a personal habit. It's optional. If the whitebait is fresh, there's no need to add it. Mix well and then add the scalded whitebait.

3. 

   Step3:Put the refined rapeseed oil in the pan (the cooking is to heat the cooking oil until it is cooked and then cool it. Many people don't like cooking oil. They think it will smell fishy. In fact, the refining will be different. They can't eat the strange taste at all). The oil is 6 points hot. Pour in the whitebait egg liquid. Push it in along the edge. After the egg liquid solidifies, turn over until it's cooked, and then the pan will come out.