1. Wash and shred the green sharp peppers.
2. Beat the eggs well and set aside
3. Cut the green onion, ginger and garlic separately
4. Put an appropriate amount of starch into a bowl, pour in cold water, and stir well.
5. Fry the eggs until golden brown and put them in a bowl.
6. Pour an appropriate amount of soybean oil into the pot over medium heat. When the oil is over, pour the onion, ginger, and garlic into the pot and stir fry for a fragrance.
7. Stir-fry the green onion, ginger, and garlic until the aroma comes out, pour in shredded green chilies and stir-fry for about 2 minutes.
8. After the green sharp pepper shreds are stir-fried, pour the prepared eggs into the pot and add a small amount of salt and soy sauce.
9. Pour starch water into the pot to thicken, add appropriate amount of monosodium glutamate, stir-fry evenly, and then get out of the pot.
10. Add water to the pot, wait for the water to boil, put the hand-rolled noodles into the pot and cook. After serving, rinse with cold water. According to personal taste, put the prepared hot pepper and egg marinade on the noodles.
