1. Prepare the required ingredients, select the front and tail parts of the garlic moss, then wash and chop them for later use. The carrots are also cleaned and cut into garlic moss size, and the dried chilies are slightly chopped, not spicy or left alone;
2. Knock the eggs into a bowl, add 1 tablespoon of cooking wine and a little pepper to remove the fishy taste, add a little salt to increase the bottom taste, and finally add 1 tablespoon of water to make the eggs tender and smooth, and finally use chopsticks to stir thoroughly for later use;
3. Adjust a portion of the sauce: add 1 spoon of bean paste, 1 spoon of light soy sauce, and 1 spoon of oyster sauce in a bowl, then pour in half a bowl of water, and stir until fully mixed;
4. After boiling the pot to dry the water in the pot, pour in an appropriate amount of cooking oil. After the oil is hot, pour in the egg liquid. After turning down the fire power slightly, hold the pancake in one hand to make the egg liquid evenly spread. After the liquid is solidified, push the egg liquid to one side until the egg liquid is completely solidified, shovel it slightly, and transfer it out of the pan;
5. Start the pot again, pour in the right amount of cooking oil, add the chopped garlic moss, diced carrots and dried chilies when the oil is hot, and stir-fry for 2 to 3 minutes on high heat until the vegetables are broken and the color darkens;
6. Pour in the pre-adjusted sauce evenly and continue to boil on high heat;
7. Until the broth is boiled until it is visibly reduced, and only a little bottom broth is left, pour in the minced egg, stir fry until the minced egg evenly coats the broth, then it can be plated out;
Tips:1. It is not recommended to have too much sauce, the garlic moss will lose its crispy taste after cooking for a long time, and the capsaicin will be easily destroyed, which will reduce the sterilization effect. Secondly, it is not recommended to cover the pot and stew to avoid the color Yellowish, affecting appetite;
