1. Prepare the ingredients.
2. Soak the black fungus, remove the seeds from the green pepper, and cut the fungus green pepper into cubes.
3. Bring water to a boil, add a little salt to blanch the cut black fungus and green pepper.
4. Whip evenly in one direction.
5. Heat the pan with cold oil and add the beaten egg mixture.
6. Stir-fry over medium and small heat to make it mature.
7. Salty and delicious fungus and shrimp eggs!
Tips:1. The fungus and green pepper soup should not be blanched for too long as it changes color.
2. You don’t need to add salt and chicken essence if you eat lighter bites. The broth can be used to adjust
Fresh, the role of salt.
