After the fire, the oil is hot and the chopped green onion is fragrant. Stir-fry the minced meat until it changes color, and then add soy sauce (I think the noodle sauce is better) to color it. After the meat is fried, add the right amount of water (that is, the amount you need, not too much water) to continue cooking. Look at the color. If the color is lighter, add soy sauce to adjust the color, and the concentration of water will be thinner. The next step is to pour it in. It depends on the concentration of frying. It's sticky!

As for fried noodles, it is on the basis of the above, pour in the noodles cooked in advance.

If you want to have more flavors, put aside the egg sauce for later use, then re-fry the pan and add chopped green onion, tomatoes, small rapeseed and other vegetables! Stir-fry the juice, pour in the noodles, cook slightly, and then add the previous egg sauce! Don't have a flavor!