2, go home and pour out the dry yellow sauce (how much depends on your appetite) in a bowl. Then use water (raw water can be) slowly mixed
3, meat cut into small dices (preferably a little fat, more fragrant) ding the smaller the better? The smaller the better. chopped green onions into minced, standby.
4, frying pan is hot, pour oil. How much depends on your preference. Of course, not too little, or sticky pan
5, when the oil is hot, put the diced meat, sautéed a sauté.
6, when the diced meat is 8 mature, pour the sauce into the pot. This time the fire should be adjusted to a small fire
7, in a small fire slowly simmering sauce, with a spatula constantly stirring, so as not to stick to the pot. At the same time, depending on the consistency of the sauce, add the appropriate amount of water.
8: Pour the chopped green onion into the pot and beat two eggs (two eggs in half a bag of dry sauce is more appropriate) into the sauce, stirring well with a spatula.
9, until the sauce out of flavor, color into a bright yellowish oil when the heat off, the sauce out of the pot. (The longer you boil the sauce, the better, because you can force the oil out of the sauce.)
10, can't eat the sauce (boiled), put it in a bowl, covered with plastic wrap and put it into the refrigerator to keep, next time to eat. It's best not to leave it out in the open so that it doesn't get hairy.
Note: Don't put salt in the sauce! Because the sauce itself is salty.