2. Materials: garlic slices, cucumber skin (skin thickness 1-2mm), green pepper slices, onion slices and water starch.

3. Seasoning: vinegar, monosodium glutamate, chicken essence, sesame oil, salt, pepper, onion and ginger.

4. First add two or two blending oils to the pan, heat it to 100%, fry the eggs until cooked, and take them out for later use.

5. Add a little oil to the pot, stir-fry the pepper on low fire (the pepper turns black, remove the pepper and throw it away), then add the onion and ginger, and stir-fry over high fire.

6. Then add garlic slices, cucumber skin, green pepper slices and onion slices and stir fry a few times.

7. Pour in more than half a bowl of water and add proper amount of vinegar, salt, monosodium glutamate and chicken essence.

8. After the pot is boiled, pour a proper amount of water starch to make the soup slightly sticky. Finally, pour in the eggs and turn over a little sesame oil to eat.