1. For a piece of ginger, fry a ginger the size of a picture. If you like more ginger, cut more.
2. Plane and wash
3. Shave the skin and wash it clean.
4. Cut into shreds, the size is according to everyone's taste, and the thin ginger flavor is not so heavy.
5. Put it in a bowl, add salt and stir to dissolve it so that the spiciness of ginger can be washed away. Leave it for about ten minutes.
6. Leave it for about ten minutes.
7. Wash it off with clean water. Squeeze the water dry.
8. Heat the pan and roast the ginger on a slow heat.
9. About two minutes, or the ginger shreds are half-dried, pick up the pot and put it in a bowl for later use.
10. Add a small amount of oil to the pan, put the ginger shreds and evenly spread it in the pan.
11. Beat the eggs directly in the pan.
12. Then lay the eggs evenly.
13. When one side is cooked, turn it over when it is fixed, and turn off the heat when the bottom of the other side is solidified.
14. Cut it into four pieces and put it on a plate.
Tips:Those who like to eat ginger can add more ginger.
If you don't like it, cut the ginger finely.
You can add meat, drum beans or your favorite meat. In our hometown, there are more drum beans (I didn't add it if I didn't like it). Just add ginger when you heat it up.
The women over there eat ginger eggs for a month in confinement.
