Use 4 eggs to teach you to make "fish-flavored eggs", which are super delicious with rice, which is more enjoyable than eating meat

【Fish-flavored eggs】Ingredients: 4 eggs, 1 handful of fungus, 1 pepper, half a carrot, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of Pixian bean paste,

Fish sauce: (1 tablespoon starch, 2 tablespoons light soy sauce, 2 tablespoons sugar, 3 tablespoons aged vinegar, 4 tablespoons water, appropriate amount of salt)

Steps:

1. Knock the eggs into the bowl, beat them with chopsticks, and fully beat the air into the egg mixture, the more bubbles, the better the effect of stir-frying. Finely chop the green onion, ginger and garlic. Mix the fish sauce: (1 tablespoon starch, 2 tablespoons light soy sauce, 2 tablespoons sugar, 3 tablespoons vinegar, 4 tablespoons water, appropriate amount of salt) and stir well.

2. After the fungus is soaked, wash it, tear it into pieces, and cut the carrots and peppers into shreds.

3. Add oil to the pot and heat it, pour in the egg liquid, heat it until the egg liquid is slightly solidified, then fry the eggs into larger pieces, put the egg pieces out and set aside, the egg pieces should be fried tender, don't fry the old.

4. Add a little oil to the pot, add the Pixian bean paste, stir-fry over low heat, fry the bean paste to bring out the flavor of the sauce, fry the red oil, add the green onions, ginger and garlic and stir-fry evenly.

5. Add shredded carrots and shredded peppers and stir-fry for 1-2 minutes, and fry the peppers and carrots until they are broken.

6. Put in the scrambled egg pieces, stir-fry evenly, pour in the prepared fish sauce, stir-fry over high heat until the soup becomes viscous, wrap on the ingredients, turn off the heat, and put it on a plate. A plate of fish-flavored eggs with full color and flavor is ready.

Tips: Pixian bean paste should be fried over low heat until the red oil comes out, the sauce fragrance is fried, and the color of the dish is red and bright, and the taste is good.

Ratio of fish sauce: (1 tablespoon starch, 2 tablespoons light soy sauce, 2 tablespoons sugar, 3 tablespoons aged vinegar, 4 tablespoons water, appropriate amount of salt)