1. Prepare materials.
2. Prepare the seasoning.
3. Cut the loofah into pieces with a hob and cut the colored pepper into diamond-shaped pieces.
4. Beat the eggs, add one or two drops of white vinegar, 2 tablespoons of cooking wine, and 1 tablespoon of salt.
5. Heat the pan and pour the oil.
6. Scatter the egg liquid quickly.
7. Put it out into a bowl and set aside.
8. Pour the loofah and stir fry.
9. Add a spoonful of chili sauce.
10. Add a small bowl of water to a boil.
11. When the loofah is soft, pour in the colored pepper and stir fry.
12. Finally, pour in the egg and turn it out a few times.
Tips:1. When scrambled eggs, be sure to heat the pan with cold oil, quickly spread it, turn off the heat immediately, and move quickly. So that the egg is smooth and tender.
2. Add a drop or two of vinegar when beating the eggs to remove fishy and make the eggs tender.
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