Simple, simple, an ordinary and delicious home-cooked dish. I miss the home cooking made by my grandmother when I was a child. Four seasons change, the years in the mountains, how many years old? There are many plums in the rain, a pork belly hanging with straw, a soil egg with a warm temperature, and the first green onion in early spring. This is the taste of spring.
The fire is boiling, the big iron pan is sautéed with minced meat, and the fire is stir-fried for 3 minutes. The fried fats are all coming out, and there is a little bit of incense on the side.
Put the eggs into the bowl, pour the fragrant pork and pour it into the egg, add the salt and chicken powder, and stir into the egg yolk.
Add the chopped chives and continue to stir! Remember not to add oil, because the pork belly comes with grease, it is enough after the incense.
After stirring evenly, it becomes like this. Prepare the pot.
Add a small amount of peanut oil to the non-stick pan, and slowly fry 7 to mature. Pour in three spoons of egg chopped onion. (Remember not to pour it all in, because too much egg foam can make it difficult to turn over.)
Slowly fry for 2-3 minutes. After the egg is formed, turn it over with a shovel. (Don't be afraid that the streaky pork is not cooked, we have already scented it just now)
Fry the eggs on the plate, repeat the above steps, add three tablespoons of egg yolk chopped green onion. You will soon see the golden side of the egg! Embellished with verdant shallots and fragrant flesh!
After all the meat is fried, add the appropriate amount of soy sauce according to the taste and serve the dish! Can be started!
Shallots can be exchanged for the nine-storied pagoda, citron, leeks, fragrant and so on. But the meat must use pork belly, lean meat is too clean and not fat, fat is too greasy, not good. Personal taste free match