Fish-flavored scrambled eggs

Overview

Fish coriander is also a specialty of Sichuan cuisine. There is no fish in it but it smells like fish.

Soak fungus in warm water.
Blanch the soaked fungus and cut into thin strips.
Add a little cooking wine to the eggs to remove the fishy smell and stir. Add a little water and the eggs will become more delicate and smooth. Evenly.
All the seasonings were mixed into a bowl of fragrant fish-flavored sauce. I added a little tomato sauce to it. Paired with the sweetness of this carrot shred.
Put oil in the pot. Add eggs and stir well.
Add onion, ginger, garlic and a little pickled pepper. Fry the eggs. Slightly dry.
Add fungus.
Quickly stir-fry evenly.
Add chopped carrots.
Pour in the sauce you just prepared and stir-fry twice.
Add chicken essence. Just add celery leaves and chopped green onions.