Ingredients: 5 eggs, a little salt, a little Zhenjiang ginger vinegar (Zhenjiang ginger vinegar must be used, Shanxi mature vinegar is not), a few steps of ginger: 1, put egg yolk and egg white into two bowls respectively, add appropriate amount of salt, and break them up separately; 2, ginger into vinegar, adjusted; 3, add more oil to the small fire (must be more). Take it out (this is crab oil from the male crab) 4. Come on, stir-fry the egg yolk with a small fire, and it's also small pieces (come on, don't stir-fry it hard and don't fry it, it's the crab yolk of the mother crab) 5. At this time, add the freshly fried egg yolk, turn off the fire, add vinegar and ginger, and stir-fry the egg yolk evenly with the remaining temperature. The key to this dish is the heat, and the eggs should not be fried too hard. It doesn't matter if you can't eat it anyway! Put less vinegar, or the taste will change a little! It is best to use lard for oil, and put more! Because eggs suck lard, he doesn't suck vegetable oil! There is also the heat. In fact, after the oil is heated, you can turn off the fire by adding eggs!