1. Wash the two green peppers first;
2. Then cut into oblique pieces for later use;
3. Mince garlic and set aside;
4. Then beat the eggs into the pan and fry the poached eggs;
5. Fry two poached eggs one by one; (add more if there are more people)
6. Then cut the poached egg into small pieces;
7. Put a little oil in the pot, stir in the green peppers until they are like tiger skin, then set aside;
8. Put a little oil in the pot, add minced garlic and stir fragrant;
9. Add a spoonful of Laoganma bean drum sauce and a spoonful of soy sauce and stir-fry evenly;
10. Add appropriate amount of water, add a little light soy sauce and bring to a boil;
11. Place the sliced poached eggs;
12. Add the green pepper and stir-fry evenly, then add an appropriate amount of vinegar, pepper powder and chicken essence and stir-fry evenly to start the pan!
Tips:Pay attention to the amount of salt, because both types of sauces are salty. The lighter taste can be left without salt, and for the heavy taste, just add a little salt.
