1. Prepare the chili, beat the eggs, add some salt to taste, and remove the fishy rice wine. Cut the pepper into cubes (forgot to shoot).
2. Finely chop garlic and chives.
3. Heat up the wok and add some salad oil.
4. Heat oil and add egg liquid.
5. The scrambled eggs are served.
6. Heat the pot with appropriate amount of salad oil, heat the oil and saute the minced garlic, add the chopped peppers and stir-fry evenly.
7. Fry until the pepper is broken, add the scrambled eggs.
8. Stir-fry evenly, add light soy sauce, salt to taste, add chopped green onion before serving.
9. Finished picture.
Tips:The light soy sauce itself has saltiness, so the amount of salt should be reduced, so that the light soy sauce has a strong umami flavor, so there is no need to add other flavor condiments.
