Fried steamed buns with cumin and three treasures

Overview

Everyone has leftover steamed buns. Pair it with some of the ingredients you have on hand to create a new dish.

Cut the steamed buns into pieces, mix the eggs into egg liquid, pour it on the steamed buns and mix well. Change the knife to other materials. Prepare small ingredients.
Cut the steamed buns into small pieces and mix well with the egg mixture. Change the knife for other materials and prepare small ingredients.
Heat the oil in a pan, add the egg liquid steamed buns, stir-fry them thoroughly and serve them out. Heat another oil pan, sauté the ingredients until fragrant, add carrots, mutton, onions and bean sprouts and stir-fry, add an appropriate amount of light soy sauce, add the steamed buns and fungus, continue to stir-fry and season with salt. When serving, add pepper, cumin, and coriander.
Heat the oil in the wok and fry the steamed buns. After frying, take it out. In another pot, sauté the ingredients, add carrots, haggis, bean sprouts, onions, and stir-fry. Add light soy sauce, steamed buns and fungus, and continue to stir-fry. When the ingredients are mature, add cumin, white pepper, and coriander.
Remove from pan and plate. The ingredients are rich, the flavor is rich, and the texture is rich.
Plate maturely. The ingredients are rich, the flavors are rich, and the texture is rich.