1. Prepare the ingredients and cut the green onions into diagonal slices. Finely chop green onion and garlic. The green box of Doubanjiang is fine. Add a spoonful of bean paste to a small bowl of water and mix thoroughly. Beat the eggs.
2. Scrambled eggs in a hot pan, in large chunks, ready to be cooked in half or half. Don't fry it, it's harder and not tasty.
3. Add green onions, garlic, ginger and stir-fry until the aroma overflows. Add Handan bean paste. If you don’t have it, you can use chili instead.
4. Pour the eggs and stir fry for a while, add the miso soup, a spoonful of sugar, a spoonful of thirteen spices, a spoonful of chicken essence, and an appropriate amount of black sesame seeds. Don't fry for too long, it's more delicious with the soup, and the egg is softer and tastes better.
Tips:I think the Northeastern specialties of scrambled eggs with soybean paste are very good and delicious. If you like the spiciness, you can choose to add a bit of sharp pepper to it, or add red pepper to the pan. Don't put too much soybean paste, it will be too salty. It's best to serve it when there is some soup, it looks better and tastes better.
