Introduce a Korean popular practice

Onion (scallion) a little ginger, ketchup a little, sugar, chicken essence,

Scallion and ginger cut foam, scallion and ginger and the ratio of the sauce for 2:1.

Oil is heated, put onion and ginger and ketchup, stir fry fragrance, put the Northeast China Soya Sauce (water to dilute), put the sugar (do not be too little, because the sauce itself) chicken essence, stir fry. relatively salty) chicken essence, stir fry, it takes about 40 minutes (according to the consistency of some water, but almost out of the pot can not be put, affecting the flavor).

The reason why the time to be long because the sauce itself is fermented, must reach a certain temperature and time to remove the fermentation of the moldy flavor, the remaining mellow sauce. The oil should not be too little, fried sauce fried sauce is fried in oil, so that the flavor is the best.