Stone-cooked local eggs

Overview

Every time we have either scrambled eggs, boiled eggs, fried eggs, or poached eggs! Why not cook eggs in a different way?

Wash and dry the small pebbles and set aside
Pour a bowl of sesame oil into the wok and heat it
When the oil is smoking heavily, pour in the pebbles and continue to heat
Crack the eggs into a bowl and stir well (use the oil to make the egg liquid when burning the stone)
Beat the egg liquid well, add salt, thirteen spices, monosodium glutamate, sesame oil, minced green onions, a little sugar and a small amount of water and continue to stir well
When the stone in the oil pan is smoking, take the stone out to control the oil
Pour the oil-controlled stones into the casserole!
Quickly pour in the egg liquid, cover the casserole, and let it cook slowly!
Simmer for about five minutes, open the lid, use chopsticks to slowly move the stone from the side, let the unsolidified egg liquid flow to the bottom of the basin and solidify! ! !
Simmer for another two minutes and you’re ready to eat😄
The final picture of the finished product😄