1. Beat the egg whites and egg yolks in two bowls, add cooking wine and beat them separately. If the egg yolk is viscous, you can add a small amount of water, as long as it is not very viscous, do not add too much.
2. Minced ginger, soak in vinegar for later use, add a few drops of sesame oil
3. Let's scramble the egg whites first and let it go down! Don't stir-fry it. When it becomes an egg, it is ready for use. Then the egg yolk is scrambled. When the yolk is mature, pour the egg white and stir fry together, and then add salt.
4. Finally, pour the ginger juice so that there is not much juice after the egg is absorbed.
Tips:Scramble the egg whites over a low fire, because the egg whites are easy to stick to the pan and become mushy, so you have to stir fry without stopping. The egg yolk is sticky, you need to add some water, not too much, it is good enough, do not rush to stir the egg yolk, because the egg yolk is easy to end up. Pour the ginger juice after mixing. Remember to master the amount of ginger juice, because too much will result in a lot of soup, which will affect the taste.
