Chinese stir-fried egg and enoki mushrooms

Cut off the root of the enoki mushroom together with the bag, cut it into 3 equal parts, and then lightly loosen it by hand.

Break the egg into a bowl and mix well.

Put chicken glass soup stock, oyster sauce, and water in a bowl and mix well.

Add sesame oil to a heated frying pan and add the eggs. When it gets a little hard, stir the whole thing to make a roasted egg. When it is half-boiled, take it out on a plate.

Wipe off the dirt on the frying pan with kitchen paper, grind it with sesame oil and heat it again. Add the enoki mushrooms, sprinkle with salt and pepper, and fry until the enoki mushrooms are cooked. Return the roasted egg to the frying pan and add the sauce. Fry the eggs while loosening them, and the seasoning should be entwined throughout.

Serve on a plate and it's done.