1. Prepare the ingredients and clean them. Cut the onion, garlic, millet and pepper into cubes, then cut half of the green pepper into cubes and the other half into silk pickled peppers, sliced into cubes, and sliced salted egg into small pieces
2. Put sesame oil in the pot on low heat, add garlic granules and saute, then add millet peppers, green peppers, pickled peppers and chives
3. Put the salted egg cubes and green pepper shreds into the pot and stir fry
4. Pour the rice into the pot and stir fry for two to three minutes to serve
5. In a hot pan (no oil), add sauerkraut and pickled radish, stir fry for a minute, and serve
6. Heat the pot and give the sesame oil, pour the egg liquid that has been given the chives into the pot, stir and fry them into egg flowers
7. Pour the fried rice into the pot and stir-fry the egg well, add the kimchi sour radish and give two spoons of Lao Gan Ma Douban, a spoon of Lao Gan Ma chili oil, a teaspoon of Douban paste, a spoonful of pickled pepper water, a spoonful and a half chili sauce ( Hot Girl Chili Sauce) Stir a spoonful of sesame oil over high heat for three or four minutes to get the aroma, then give some chives, turn off the heat and cook
