1, the main ingredients: eggs (5), sour ginger slices (50 grams), sour buckwheat head (50 grams), red colored pepper (1).

2. Sweet and sour sauce: rice vinegar (1/2 cup), soy sauce (2 teaspoons), sugar (3 teaspoons), salt (1/4 teaspoon), water (1/5 cup).

3. Seasoning: oil (1 bowl), cornstarch water (1/3 cup).

4, sour ginger slices cut into julienne, sour buckwheat head cut into slices; red colored peppers remove the tip and seeds, also cut into julienne; 1 egg into a bowl and set aside.

5: Take an empty bowl and add 1/2 cup rice vinegar, 2 teaspoons soy sauce, 3 teaspoons sugar, 1/4 teaspoon salt, and 1/5 cup water and mix well to make a sweet and sour sauce.

6: Heat 1 bowl of oil, pour in 1 egg, and deep fry until blistered and golden brown.

7: Beat the remaining eggs one by one in a bowl, then fry them in batches until golden brown, drain the oil and transfer to a plate.

8: Heat 2 teaspoons of the oil, stir-fry the pickled ginger and buckwheat, then pour in the red bell peppers and stir-fry the sweet and sour sauce.

9, pour into the water thickened with cornstarch, and then pour the five willow juice on the fried egg, can be served.