Persimmon scrambled eggs

Overview

Does this thing still need an introduction?

Cut the persimmons into pieces and beat the eggs.
Chop green onions.
Heat oil in a pan and let the oil burn and smoke.
Add eggs.
Once one side is formed, turn it over.
Fry until golden brown on both sides and serve.
There is some oil left in the pot, add the persimmons.
Add an appropriate amount of salt and sugar, which tastes very fresh, and stir-fry until the soup comes out.
Reduce the heat to low, cover and simmer for a minute to release more soup.
Open the lid and add a small amount of chopped green onion to release the aroma.
Finally add the eggs.
Stir fry evenly.
Add the remaining chopped green onions to garnish.
Remove from the pan.