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; green onions cut into minced, standby.
4. Frying pan is hot, pour oil. How much depends on your preference. Of course, not too little, otherwise sticky pan
5. When the oil is hot, put the meat, stirring a stir.
6. When the meat is ripe, 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 onions 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. When the sauce is fragrant, the color becomes oily yellowish, turn off the heat, the sauce out of the pot. (The longer you simmer the sauce, the better, because you can force the oil out of the sauce.)
10.The inedible sauce (simmered), put it in a bowl, cover with plastic wrap and store it in the refrigerator for the next time you want to eat it.
Note: Don't put salt in the sauce, because the sauce itself is salty.