1. First, buy a bag of dried yellow sauce, and if there are two people, a small bag is enough. ;

2. Go home and pour out the dried yellow sauce (depending on your appetite) and put it in a bowl. Then slowly mix with water (raw water is enough);

3. Cut the meat into small dices (preferably a little fat and fragrant). The smaller the dices, the better. Cut the onion into powder for later use;

4. Heat the oil pan and pour the oil. How much depends on your preference. Of course, not too little, or it will stick to the pot;

5. When the oil is hot, add diced meat and stir-fry it;

6. when the diced pork is ripe, pour the prepared sauce into the pot. At this time, the fire should be turned into a small fire;

7. Cook the sauce slowly on a low fire and stir it constantly with a spatula to avoid sticking to the pot. At the same time, depending on the thickness of the sauce, add a proper amount of water;

8. Pour the chopped green onion into the pot, beat two eggs (it is more appropriate to put two eggs in half a bag of dried yellow sauce) into the sauce, and stir well with a spatula;

9. Turn off the fire when the sauce is fragrant and the color turns to bright yellowish, and take the sauce out of the pot. The longer you boil the sauce, the better, because you can force the oil out of the yellow sauce.

1. Put the inedible sauce (boiled) in a bowl, cover it with plastic wrap and put it in the refrigerator for preservation, and eat it next time.

note: never put salt in the sauce, because the sauce itself is salty.