Fried Eggs with Dihuang Leaves

1. Select good Rehmannia leaves, wash, drain water, set aside. Boil water, blanch, remove and squeeze out excess water.

2. Chop and set aside.

3. Knock the eggs into a bowl, add a little salt and stir well, set aside.

4. Heat up the wok with an appropriate amount of oil, add egg mixture, stir fry, use a shovel to pound the pieces, then add some Rehmannia leaves and salt to season, stir fry a few times.

5. Dish and serve immediately.

6. Delicious and delicious.