Wild Egg Sauce
1.
Chop green and red peppers into small cubes, chop chives
2.
Add sugar and water to the sweet noodle sauce and soybean sauce and mix thoroughly (the ratio of the two sauces is 1:1)
3.
Beat the eggs in the basin, add white pepper and beat
4.
Beat well (make bubbles)
5.
Add oil to the pot and heat, pour in the egg mixture and fry into large pieces, set aside
6.
Add oil to the pot (more oil than usual for stir-frying), put in 2 large diced pieces over low heat and fry them into purple. Take out.
7.
Pour in chopped green onions and stir fry for a fragrance
8.
Pour in the blended sauce and cook, add the cooking wine and stir-fry to change the color
9.
At this time, add a little soy noodles (this is the secret of the delicious sauce) and turn the heat to medium and low heat for 3 minutes (you can add a little boiling water)
10.
Then add the scrambled eggs
11.
Stir well and slurp for 1 minute, then add chopped green and red peppers
12.
Turn the pot on again to turn off the heat.
Tips:
1: The sauce must be simmering for a while before it is delicious.
2: Everyone knows that the sauce is fermented, and it will have a sour taste. Adding alkaline noodles can neutralize the sour taste of the sauce. It is not easy to be too much. Depending on the amount of sauce, it can be about the size of mung bean grains or soybean grains.
