1. 3 portions of oatmeal noodles, 1 green pepper, 2 eggs, 1 tomato, half a green onion, appropriate amount of sunflower oil, appropriate amount of seasoning, appropriate amount of light soy sauce, and appropriate amount of salt.

2. Cut the tomatoes into small pieces, wash the green peppers and cut them into triangles, chop the onions into chopped green onions, break the eggs into a bowl, and add a small amount of chopped green onions to remove the smell.

3. After the water is boiled, blanch the green pepper until it suits the taste. Here is a tip: you can add a small amount of vegetable oil to the pot when blanching green vegetables to keep the green color of the vegetables.

4. Blanch the green peppers and then immerse them in cold water to maintain the taste of the green peppers.

5. Cut the oatmeal noodles into bite-sized pieces, place on a plate and set aside.

6. Heat the oil in a hot pan, pour in the egg liquid when it is 70% hot, and then turn it over after it is formed. Don’t use too much heat.

7. Fry the eggs and set aside.

8. Add some sunflower oil to the pot, add chopped green onions and stir-fry until fragrant.

9. Add dried ginger powder, pepper powder and aniseed powder and stir-fry, the ratio is 1:1.5:0.5.

10. Add green pepper and stir-fry evenly.

11. Add appropriate amount of light soy sauce and stir-fry evenly.

12. Add tomatoes and stir-fry.

13. Fry the tomatoes for a while to release their juice.

14. Add the oatmeal noodles and stir-fry.

15. Stir-fry evenly until the noodles are covered with soup.

16. Add eggs and stir-fry evenly.

17. Add salt to taste and serve.