1. Peel a piece of ginger, cut it into minced ginger, and chop it into ginger paste, so that even if you don’t like ginger, it won’t get in the way at all. If it’s 4-5 eggs, a small piece of ginger is enough.
2. Put the prepared ginger paste into a bowl, to two to three spoons of vinegar, add half a spoon of sugar, a spoon of salt, and a little cooking wine (the cooking wine is to remove the smell of eggs, so you don't need to put it), so that the bowl of juice is ok.
3. 4-5 eggs are more suitable (because there are fewer eggs, it will be very small and not enough to eat, haha), separate the yolks and the whites, and just stir them a little. Why separate the egg yolk and egg white? It is very simple. The white egg white is like crab meat, and the yellow egg yolk is like crab yolk (the taste is also very similar).
4. Heat up the pot slightly, with a thin layer of oil, pour in the egg whites over medium-low heat, gently stir until cooked, control the oil and place on a plate.
5. There is no picture in this step, it is very simple, just mix the adjusted bowl of juice with the egg yolk.
6. Add a little bit of oil to the pot, heat it slightly, pour in the already mixed egg yolks and bowl of juice, stir quickly until cooked, and pour directly on the egg whites on the plate to get out of the pot, you're done.
Tips:This dish is very simple and basically foolproof following the steps. There are two small points: First, the reason why it is recommended to use five-grain eggs is that the color of the egg yolk becomes orange-red after it is cooked, which is more beautiful. Of course, the color of ordinary red eggs is closer to the color of cooked crab yolk (not describe); It will be more fragrant with aged vinegar. Personally, the taste of rice vinegar is a bit weak, and it is not easy to cover the smell of egg yolk. If you add more, it will be too sour.