Practice 1:

Prepare the right amount of oil, eggs, soy sauce, a little water, the right amount of sesame oil. The amount of ingredients according to personal taste grasp. First dilute the dashi with a little water. The first thing you need to do is to add a little water to the soy sauce to dilute it. Bring the oil to a boil and add the egg mixture.

When the egg mixture is still thin, pour the diluted dashi into the egg mixture and stir-fry for a few seconds to mix the egg and dashi. The thinner sauce is less likely to gum up the bottom of the pan and has a better flavor.

Practice 2:

Prepare the eggs, scallions, garlic, salt, soy sauce, cooking wine and sesame oil. First, beat the eggs evenly, add a little salt and cooking wine to the egg mixture. Cut the scallions into thin slices, and crush a few cloves of garlic with a garlic press to make garlic paste. Heat the oil in a wok, pour in the egg mixture and scramble until small pieces, then serve.

Re-heat the oil in a new wok and stir-fry the chopped scallions and garlic, then pour in the sauce and stir-fry well, adding a little water to avoid muddying the bottom of the wok. After the sauce is stir-fried well, add the egg pieces, scramble the egg well and pour a little sesame oil can be out of the pan. This fried egg sauce is more tender, the flavor of the sauce is more abundant, if you are interested, you can try.