1. Mash the eggs and sprinkle some salt. Wash pepper, remove seeds and cut into strips.

2. Put the oil in the wok, heat the oil a little, and you can pour the egg liquid in. Don't boil the oil before putting it, otherwise the egg liquid just put down will explode because the oil is too hot and the shape will not be good.

3. Turn over the egg liquid, and at the same time cut the newly cooked egg into small pieces with a shovel and turn it over to avoid the egg being too old (this series of actions is faster and takes less time, and the egg pieces do not need to be fully cooked).

All the eggs in the pot are tender and small. Pour in a proper amount of Shao wine (I like to put more wine, the fragrance of the wine will eventually evaporate), soy sauce (don't put it if you don't like it) and salt, and add a little water to avoid boiling the egg pieces dry. Boil for about half a minute, pour in the pepper, and serve until the pepper is soft and cooked.

Scrambled eggs with Chili peppers are home-cooked dishes. The main ingredients are eggs and peppers, and the auxiliary materials are lard, salt, balsamic vinegar and green onions. The main cooking technique is frying. Scrambled eggs with green peppers are yellow-green, with bright color, delicious taste and rich nutrition.