1. Wash and peel zucchini
2. Cut the zucchini vertically in the middle, then slice it, not too thick. Beat the eggs and stir well.
3. Heat the pan (preferably a non-stick pan), add a proper amount of oil, and heat to 60% to 70% hot, pour in the egg liquid, quickly turn the egg gently with a spatula, turn off the heat immediately when it becomes a small piece of tenderness Sheng out and spare. This way the eggs will be very tender.
4. Pour an appropriate amount of oil into the scrambled egg pan, add zucchini, and stir fry until it is almost cooked.
5. Pour the eggs back into the pot, stir fry with the zucchini, add the crushed garlic, appropriate amount of salt, chicken essence, and oyster sauce, and stir-fry them evenly.
