1. Prepare the ingredients
2. Cut the pepper into small slices with an oblique knife. If you are afraid of spicy food, you can rinse with water to remove some seeds.
3. Three eggs, beat them into a larger bowl, add a little salt and oil, beat them up and set aside.
4. Heat the pan without oil, stir fry the off-line chili on a low heat, and stir-fry to get the moisture.
5. Pour the sautéed chili pepper into the egg mixture and mix well.
6. Heat oil in the pan, pour the chili and egg liquid, and smooth it out. Fry on medium-low heat until slightly set.
7. Turn it over and fry the other side slightly.
8. Scatter the eggs, add half a tablespoon of light soy sauce, a little salt, and stir-fry evenly before serving.
9. When done in this way, the chili and the egg blend very well. After one bite, there is chili and egg, and the two flavors match well.
