First pour the eggs into a bowl, add half a teaspoon of salt and 1 tablespoon of cooking wine, stir well with chopsticks.
Wash the peas and remove them at both ends.
The frying pan pours oil, and the oil of the scrambled eggs is more down, so that the fried eggs will be fluffy. When the oil is hot to smoke, pour the egg liquid into the pot and you can hear the 'hot' sound, indicating that the oil is hot enough.
After the eggs are poured into the pot, use chopsticks to quickly circle the pot and stir the egg liquid. This will make the eggs ripen quickly and see the egg liquid immediately after it has solidified.
Just pour some oil in the pot of scrambled eggs. After the oil is hot, pour the peas into the pot. Stir fry for 2 minutes, pour 1 tablespoon soy sauce, and pour the previously fried eggs into the pan. You can add some salt and stir fry a few times to get out of the pot.