2, go home and pour out the dry yellow sauce (how much depends on your serving size) in a bowl. Then use water (raw water can be) slowly blend;

3, meat cut into small dices (preferably a little fat, more fragrant) ding the smaller the better; green onions cut 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 meat, stirring a stir;

6, when the meat diced eight ripe, pour the sauce adjusted 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 thickness of the sauce to add the appropriate amount of water;

8, the chopped green onions into the pot, and beat two eggs (half a bag of dry yellow sauce to put two eggs is more appropriate) into the sauce, stirring with a spatula;

9, to be the sauce out of the aroma, the color into a bright yellow color when the heat is turned off, 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);

10, can't eat the sauce (boiled), put it in a bowl, covered with plastic wrap and put it into the refrigerator to save it for the next time.

11, note: boiling sauce, do not put salt, because the sauce itself is salty.