Originally, the Dutch bean was fried with shrimp, but there was a vegetarian at home, so the eggs were scrambled.
Take off the two ends of the peas, put them in boiling water, don't take too long, remove them with cold water, put sugar in the beans, a little salt, put the right amount according to your taste.
After opening the egg, put a little salt, pepper noodles, stir evenly, put it into a pot and fry it into small pieces.
Scramble the eggs first, and fry the eggs into the above color.
Put a little oil in the pot, add about 70% of the oil temperature to the dried chili, minced garlic, stir-fry the aroma, add the peas to stir fry, fry for two minutes, add the eggs and fry, then fry for one minute and then out.
The time of the Dutch cardamom should not be too long, otherwise it will affect the taste and not crisp.