Scrambled Eggs with Shrimp and Scallions

Add 1/4 teaspoon of refined salt, 1/4 teaspoon of homemade pepper powder, and 1/3 teaspoon of cornstarch to the shrimp, mix well, and set aside. If using frozen shrimp, soak them in light salt water for 20 minutes, then drain before marinating.

After beating the eggs, add 1/4 teaspoon of refined salt and 1/4 teaspoon of homemade ground pepper, beat evenly, then add 1 tablespoon of peanut oil or vegetable oil, and beat evenly again;

Wash the scallions and pat them dry, then chop them into small pieces and put them into the beaten eggs, then stir a few times;

Sauté the shrimp until they are about 70-80% cooked.

Pour the sautéed shrimp into the beaten eggs.

After the pan is hot, add the base oil, pour in all the ingredients, and evenly spread out the shrimp.

Once the egg mixture solidifies, stir-fry it. There is no need to flip it as a whole pancake; simply cut it into pieces at will and stir-fry until the eggs are just cooked, then remove from the pan.