Accessories: 60g of starch (broad bean).

Seasoning: white sugar100g lard (refined) 50g each.

Three non-stick practices:

1. Put the egg yolk in a large bowl, add 6 ml of dry starch, white sugar and warm water, and beat it evenly with chopsticks until it is fine;

2. Put the wok on medium fire, add cooked lard to heat it, pour in the prepared egg yolk liquid and stir it quickly;

3. When the egg yolk liquid is mushy, slowly add the cooked lard into the pot, while constantly stirring with a spoon, and fry for about 10 minutes until the egg yolk paste becomes soft and strong, with Huang Liang color and does not stick to the wok.

For more information about three non-sticky products, see Mint.com Food Library /shiwu/sanbuzhan.