Crack 5 eggs into a bowl and whisk them together.

Add 0.3 tbsp salt, 1 tbsp cooking wine, and 5 tbsp chopped chives to the eggs. Mix well.

Heat a rectangular pan over medium-low heat and lightly grease it with cooking oil. Wipe off excess oil with a paper towel.

Pour a thin layer of the egg mixture into the pan. Let it cook until the surface starts to set.

Roll the egg from one end to the other using a spatula or chopsticks.

Push the rolled egg to one side of the pan, then pour more egg mixture into the empty space. Repeat the rolling process.

Once done, let the rolled egg cool slightly before slicing it into bite-sized pieces.