Step 1: Beat the eggs into a bowl, add a little edible salt and a little cooking wine, and beat them evenly. Shred pepper, slice garlic, and cut onion into chopped green onion for later use.
Step 2: Remove the pedicels of the Pleurotus ostreatus buds, remove the florets, wash them, add a proper amount of water to the pot, put the prepared Pleurotus ostreatus buds into the pot after the water boils, blanch them for about 3 minutes, and then take them out and drain them for later use.
Step 3: Take an empty bowl, add a spoonful of oyster sauce, a spoonful of soy sauce, a little edible salt, a little chicken essence and a proper amount of water, and stir well for later use.
Step 4: Take another oil pan, add proper amount of cooking oil, and when the oil temperature is 60% hot, pour the broken egg liquid into the pan. After the egg liquid is solidified, stir quickly with chopsticks, fry until golden brown, and take it out for later use.
Step 5: Leave the bottom oil in the pot, pour the prepared onion, garlic and shredded pepper into the pot, stir-fry until the growth stops, then pour the drained Pleurotus ostreatus buds into the pot and stir-fry until they are completely soft and have no water.
Step 6: after frying, pour the eggs into the pot, then pour the prepared juice into the pot, stir-fry evenly, and turn off the fire and plate after collecting the soup. This dish of scrambled eggs with Pleurotus ostreatus buds is ready. It tastes sweet, tender and delicious.