1. Ingredients: eggs (150g) and green garlic (100g). Seasoning: vegetable oil (50g), salt (3g) and pepper (2g).

2. Practice:

(1) Wash garlic seedlings (green garlic) and cut them into 3 cm long sections;

(2) Beat the eggs in a bowl, add a little salt and stir evenly with chopsticks;

(3) Put Zanthoxylum bungeanum into a bowl and add a proper amount of water to make Zanthoxylum bungeanum water for later use;

(4) Heat 35g of oil on the pan, pour in the egg liquid and stir fry gently with a spoon;

(5) pouring out the egg liquid when the egg liquid solidifies and takes the shape of laurel petals;

(6) Heat the remaining oil in the pot, stir fry the garlic seedlings a few times, boil the pepper water, add a little salt to stir fry the eggs, stir fry evenly, and take out the pot.