Then prepare some scallion, cucumber strips, lettuce leaves, cherry tomatoes, radishes, tofu skins, and other suitable dipping vegetables to let the father-in-law experience the charm of Northeast dipping vegetables.
Once everything is ready, Yuan Debiao begins the preparation.
Heat the pot and add oil, first greasing the wok, then pour in a small bowl of cooking oil.
When frying eggs, use a bit more oil; this way, the eggs will be fluffier. Once fried, the excess oil will be filtered out and used for the sauce, preventing waste.
The oil in the pot heats up quickly.
Yuan Debiao doesn't pour in the egg mixture immediately but stirs a few times in the pot with a spoon, letting the hot oil swirl.
Taking advantage of the swirling motion, he slowly pours the egg mixture into the pot.
While pouring, he stirs, allowing the egg mixture to form into fine strands as it hits the pot.
