Fuyunghai

Ingredients:

Chicken eggs, beat off - 4 grains

Carrot, grated - 1 piece

Green onions, sliced ​​- 2 pieces

Beans, thinly sliced ​​- 2 pieces

Shrimp, cut into pieces - 8 tails

Chicken meatballs, cut into pieces - 5 pieces

Chopped chicken breast - 100 grams

Salt - 1.5 teaspoons

Pepper - 1 teaspoon

Oil - to taste

Sauce ingredients:

Tomatoes, cut - 1 piece

Ketchup - 2 tablespoons

Peas - 3 tablespoons

Onions, sliced ​​- 1 whole

Margarine / Butter - 2 tablespoons

Salt - 1 teaspoon

Sugar - 1 tablespoon

Enough water

Step:

• Saute shrimp, meatballs, chicken and vegetables until cooked.

• Put the stir fry into the egg beaten. Mix well.

• Heat a little oil in a flat skillet. Fry eggs until cooked. Remove and set aside.

• Heat Butter. Sauté the onions until smooth.

• Enter the tomatoes, cook until the tomatoes are wilted.

• Add all the remaining sauce ingredients. Cook until it's boiling or bubbling. Adjust the taste.

• If it's too thick, you can add a little water. Cook again until it boils. Lift.

• Arrange the eggs on a plate. Flush with sauce. Ready to be served.

Tips:

Chicken eggs can be replaced using duck eggs for a more savory dish

Use a non-stick flat skillet for a beautiful round fuyunghai without blemishes.