I think many people have answered this question, but I still want to share my practice. My friends in Sichuan, Chongqing and Guizhou will like it. My scrambled eggs with green peppers are slightly spicy, have a strong flavor of peppers and eggs, and are oily and very suitable for eating. Not very light. Pepper first, then eggs. Just pepper, eggs, oil and salt. To choose the slender pepper of Hunan line pepper, first, it is moderately spicy and has little water, unlike big green pepper, which tastes similar to lettuce. Second, it is convenient to cut into thin circles, easy to cook and can be blended with eggs. Wash the peppers first, then cut them into thin circles. Don't make them watery. Beat the eggs, add salt and mix well. (Don't consider green peppers, only consider the salt content of eggs)

Practice: put more oil in the pot, heat it and smoke a little. Saute pepper with salt. You usually only need about half a minute to see peppers, and they are very fragrant. At this time, smooth the pepper slightly and pour the egg mixture evenly. Cut into pieces with a spatula every few seconds, turn over and stir fry directly every few seconds. Keep the fire burning. Under normal circumstances, the eggs are completely fried in less than one minute. Look at the color of eggs, just a little red, brown and yellow.