Raw materials: eggs, green peppers, dried chili peppers, salt, oil.

Practice steps:

Step 1, green peppers to the seed, direct the entire green pepper from the end of the cut irregular shape (flip green pepper cut), eggs put salt to disperse to be used, note: a few green peppers with a few eggs.

Step 2, warm the pan into the oil (if your pan has just been washed, after burning dry, turn on the minimum heat to let the temperature of the pan drop a little bit and then put the oil), pour in the eggs over medium heat to fry coagulation, note: the eggs are to be fried thick, not thin, the bottom of the coagulation of the eggs with a spatula after one side of the cocked up to the surface of the eggs did not solidify the egg liquid flow to the bottom, and so on until the egg liquid is solidified all the time.

Step 3, and then turn over and scratched out to be used. The fried eggs should be bright yellow without any burnt color to be considered good.

Step 4: Add a little oil to the pan, sauté the dried chili peppers over low heat, add the chopped green peppers, salt and stir-fry over high heat until the peppers have a little skin on the surface.

Step 5, pour in the eggs continue to stir-fry quickly over high heat until the surface of the green pepper has obvious white skin, you can get out of the pan.

Note: Be sure to stir-fry over high heat after adding the eggs, and use high heat to force out the fresh flavor inside the eggs so that the peppers will taste better.