Cooking Steps

1. 

   Step1:The refrigerator is full of half of the chicken legs that we didn't finish last time. Dice them for use.

2. 

   Step2:Dice potatoes and bergamot melons. Set aside one bowl of rice. Put three eggs in the bowl, beat them well and fry them in a pan until they are peeled and put on the plate for later use.

3. 

   Step3:Fry the diced potatoes with oil in the hot pot. Stir fry the diced chicken legs together.

4. 

   Step4:Stir fry the diced bergamot, a little sugar, a small spoon of salt (bacon leg itself is salty) and a small amount of fresh soy sauce with rice.

5. 

   Step5:Fried rice and all kinds of Ding Ding's taste have been integrated. Sprinkle some green onion to make the pot.

6. 

   Step6:Spread the rice pudding on half of the egg skin. Cover the other half gently with your hands.

7. 

   Step7:Delicious rice with eggs.

8. 

   Step8:The next step is to eat.