1. Wash the oyster mushrooms and soak in water for a while, cut the green pepper into diagonal slices, cut the green onion, ginger and garlic into strips, seasoning: light soy sauce, oyster sauce, salt, sugar and mix ready
2. Beat two eggs until fine bubbles are formed
3. Pour the right amount of oil into the pan, pour the egg and stir fry
4. I like the tender sautéed to be a little bit tenderer, no requirement. The scrambled eggs are first served and set aside.
5. Add appropriate amount of oil to the pot again, sauté the onion, ginger, garlic, and remove it after sauteing (no removal is okay, no special requirements)
6. Add oyster mushrooms and stir fry until water comes out.
7. At this time, add green peppers and fry them until they are broken. You don’t need to fry hard, but keep the green peppers crisp
8. Add eggs and stir fry for a while.
9. Add the mixed juice to thicken.
10. Just stir it for a while, then you can taste the saltiness and make appropriate adjustments.
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