Ingredients required: eggs, green peppers, chopped green onions, etc.

Preparation steps 1. First, break four eggs into a bowl and use chopsticks to quickly stir the eggs. With the constant stirring of the chopsticks, the egg white and egg yolk quickly merge together and are quickly converted into egg liquid.

2. Wash a handful of green peppers, cut them into pepper rings, and then chop them into pieces. The peppers should be chopped into small pieces, so that the fragrance of the peppers can be fully released and it will be easier to taste.

3. Put the chopped green chili pepper into the egg liquid, then add some chopped green onion and a little salt, and stir evenly.

The egg pancake with chopped green onion has a stronger aroma.

4. Pour a little oil into the pan, and use hot oil to line the pan so that the inner surface of the pan is covered with oil. When frying the egg pancakes, it will not be easy to burn the pan.

Pour the green chili pepper egg liquid into the pot, be sure to fry it slowly over low heat, shake the oil pan slightly to shake the egg liquid evenly, and watch the egg liquid slowly solidify under heat.

5. Flip the wok, turn the egg liquid over, and fry the other side until cooked. Pour a little oil from the side of the wok and continue to shake the pan.

This kind of egg pancake is more fluffy.

6. After frying, continue to turn over and continue to shake the wok until both sides of the egg pancake are golden brown, trembling and elastic when shaking, and it is ready to be taken out of the pan.