Whitebait egg pancake with chives

Overview

A high-protein supplement dish during fat loss, with less oil and less salt. The perfect combination of plant and animal protein.

200g small whitebait blanched
Remove the water and pour directly into the bowl with three eggs.
Stir evenly, chop the green onion leaves, add to the egg liquid, add appropriate amount of salt and five spice powder and stir evenly.
Pour oil into the wok and shake it from side to side.
Pour in the egg liquid, turn to medium heat, and wait until the edges of the egg liquid swell and solidify.
Shake the pot carefully and use skill to turn it upside down. Use the tip of a spatula to poke some holes in the middle of the pancake. The middle of the egg pancake will be thick and difficult to cook.
Continue to fry over low heat. Flip repeatedly in the middle and use the tip of a spatula to check whether the egg liquid in the middle is solidified.
Remove from the pan.