Yuzi burning is also called thick egg burning, that is, the fry fried with thick fry, but it is not just fried eggs. The thick egg burn cut should not see the obvious stratification, taste tender and smooth, have a bite juice filling feeling. Have a cup of wine, with rich fragrance and cool down the liquor, perfect 
Thick egg: 6 eggs, 2 teaspoons of boiled small fish, 2 spoonful of green onion, white radish, 70ml of Japanese style, 1 spoonful of taste, 1 tablespoons of turbid wine, 1 pinch of salt and 1 pinch of black pepper
Japanese soup: kelp 3, fish flower 1, water 1L
Practice: 
1, the kelp in the cold water is boiling to cook 
2, remove the kelp, pour a fish flower 
3, after boiling water boil for 2-3 minutes, turn the Huojing filter can be obtained for a moment, Japanese stock. The air is cool soup 
4, radish scrapes into mud, chopped chopped green onion and small fish for dry use. 
5, slightly beaten egg, all the ingredients to the egg 
6, prepare a small dish of oil, take a clean kitchen paper soaked in oil. 
7, the sub jade pot preheating, soaked in oil kitchen paper wipe pot 
8, 1/3 into the egg, gently stir with chopsticks 
9, such as semi solidification will roll up the egg egg folded into 70 percent off 
10, pour the remaining egg and egg 1/3, semi solidified roll fold 
11, then two times into the rest of the egg, egg until all rolled 
12, transferred to the bamboo curtain, gently press, cool slightly cut
13, with the carrot mud together on the table
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