1. Prepare ingredients, bean paste, eggs, green onions.
2. Beat the eggs in a bowl.
3. Stir the egg liquid evenly, take a small bowl, take an appropriate amount of bean paste and water in the bowl.
4. Pour the oil in the wok, and when the oil is 50% hot, pour in the beaten egg liquid.
5. After the egg mixture is poured into the pot, turn on a low heat and stir in a circular motion with chopsticks.
6. As shown in the picture, scramble the eggs into frangipani.
7. Stir the bean paste and water evenly, and pour it into the scrambled eggs.
8. Simmer on low heat, because the sauce is salty, not too much, you can add a little dark soy and light soy sauce if you like the heavy color.
9. Simmer on low heat until the soup thickens, sprinkle with chopped green onion, and season with a little sugar.
Tips:When the egg liquid is put in the pan, the oil should not be too hot and the fire should not be too high, otherwise the fried eggs will not be frangipani but lumpy.
Use chopsticks to make a circle without stopping to fry the scattered frangipani.
The sauce has saltiness, so there is no need to add salt, and the sauce should not be added too much, otherwise it will be too salty.
If you like darker ones, add a moderate amount of soy sauce.
