If you like spicy food, you can choose Hangzhou pepper and add Chaotian pepper. If you can't eat spicy food, you can choose green pepper. Both are fine. Furthermore, after smashing the eggs into a bowl, add some cooking wine, pepper, and salt to it. This will not only remove the fishy smell and relieve greasiness, but also add the base flavor, making it more flavorful after frying.

Let me tell you one more thing: Never add soy sauce, oyster sauce, MSG, dark soy sauce and other condiments when making this dish. Not only does it affect appetite, it also destroys nutrition.

1: Wash the peppers first, then cut them into strips, shreds, or chunks, whatever suits your mood.

2: Crack the eggs into a bowl, add cooking wine, salt, and pepper and mix well, set aside.

3: Heat the wok, add a little base oil, pour in the eggs, fry them over medium-low heat, and set aside.

4: Add base oil to another pot, sauté minced onion and ginger until fragrant, add chili and stir-fry until raw, add salt to taste.

5: Pour in the scrambled eggs, stir-fry evenly, pour some scallion oil and serve.