1. Prepare the materials
2. Beat the eggs into egg liquid
3. Cut lotus root, green pepper and yellow sweet pepper into flat pieces
4. Put lotus root in boiling water until 80% ripe, remove and drain for later use
5. 1/3 teaspoon of salt + 1 tablespoon each of light soy vinegar + 1 tablespoon of sugar + 1 tablespoon of water to make a bowl of juice
6. The oil in the wok is 70% hot, first fry the egg mixture into egg skins, spread it out and serve
7. The oil is 70% hot in the wok, first stir the chopped garlic, then add the lotus root and fungus, and stir-fry for 2 minutes on high heat
8. Add the green and yellow pepper and stir well, pour the juice into the bowl, and stir well
9. Add the scrambled eggs when you are ready to go out of the pan, and stir-fry evenly
10. ~~
