Cooking Steps

Egg jam

Egg jam

Main Ingredients
Auxiliary Ingredients
The big sauce itself is salty. There is no need to add salt. Remember to turn down the heat after the big sauce is put into the pot, otherwise it will be easy to paste. Cook slowly over low heat until all the oil is sucked into the sauce, and then boil the oil out. Only in this way can the egg sauce be fragrant!!!
-- Cooking Steps --
Egg jam
Step 1 . Only half a bag of Yingkou sauce is enough, and one egg.
Egg jam
Step 2 . Open the big sauce bag and pour out half a bag.
Egg jam
Step 3 . Add water (about 1:1) to the sauce and mix well.
Egg jam
Step 4 . Put some oil in the hot pot and knock in the eggs.
Egg jam
Step 5 . Break the eggs quickly.
Egg jam
Step 6 . Pour in the mixed water and mix well with the sauce. Turn down the fire.
Egg jam
Step 7 . Stir fry the eggs and sauce evenly. Cook slowly over low heat until all the oil is sucked into the sauce, and then boil the oil out.
Egg jam
Step 8 . The sauce is ready!!
Egg jam
Step 9 . The salty and fragrant egg sauce is delicious!!!
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