Yuzi Burn

1. Take a large bowl, add 5 eggs, and stir well with a little salt. Use an egg beater or chopsticks to thoroughly beat the eggs until they are scattered. This step can also filter the egg mixture through a sieve, which will make it smoother.

2. Put chopped scallions into the egg mixture and stir evenly.

3. Heat up the hot oil and reduce the heat, then pour in the egg mixture. Brush a layer of oil in the pot with a brush, turn the heat to medium low, and when it is warm, pour in about 1/5 of the egg mixture. Rotate the pot continuously until the egg mixture evenly covers the bottom of the pot until it is semi solidified? (There is a trick to pouring egg mixture: it is best to pour it from the center of the pot, so that the egg mixture will move around. After lifting it up and shaking it slightly, the egg mixture will be very smooth.).

4. Roll up from right to left, then push to the right and continue pouring 1/5 egg mixture to the left. Rotate the pot until it is evenly semi-solid, and roll up from right to left.

5. Push to the right again and repeat the above steps until all the egg mixture is used up, about 5 times in total. Remove from the pot and cut into pieces.

6. After frying, take it out and cut it into small pieces to enjoy on the table. Eat it while it's hot for a better taste.

7. A late night foodie who loves to watch, has improved a more nutritious version of thick egg stew.

8. You can choose to dip the sauce yourself Korean chili sauce and Japanese soy sauce are both acceptable.

9. It is both a staple food and a dish, which can be eaten for breakfast or as a dish for dinner.