1. Beat the eggs, add chopped green onion and stir well.
2. Pour more oil into the wok and heat until warm.
3. Pour in the egg mixture, use chopsticks to quickly scatter, and fry until 8 or 9 mature.
4. Pour in a mixture of soybean paste and water.
5. Add minced ginger.
6. Cook on low heat until the sauce thickens.
Tips:The sauce itself is very salty, so there is no need to add salt.
