Big sauce is a favorite food for people in Northeast China. It can be used for stewed meat, stewed fish and fried dishes. Just as Sichuan people can’t live without pepper and Shanxi people can’t live without vinegar, big sauce occupies an important position on the table of people in Northeast China


2 eggs
1 onion
1.5 tablespoons bean paste
1.5 tablespoons of water
5 tablespoons vegetable oil


Step 1
Prepare the raw materials, peel and wash the scallions and set aside

Step 2
Break up the eggs, add 1.5 tablespoons of water to the bean paste, and mix well for easy frying

Step 3
Cut scallions into oblique slices

Step 4
Heat the wok and pour 5 tablespoons of vegetable oil. When the oil temperature is 60%, pour in the egg liquid. Without leaving the fire, shake the wok up, down, left and right to spread the egg liquid all over the bottom of the wok

Step 5
When the egg liquid is half solidified, spread it into small pieces with chopsticks, pour in Scallion slices and stir fry evenly

Step 6
Then pour in the sauce and stir fry evenly