There is no shredded meat, let's make a fish scrambled egg, with white rice, that is called a cool

Hello everyone I am Da Pan Today I will share with you a Sichuan "famous dish", fish fragrant eggs na.

Eggs, fungus, and carrots can be made into a plate of authentic fish-flavored eggs. Make sure you love to eat, not enough to eat.

So let's talk about how to make this fishy egg.

So first of all, let me introduce the first step, the preparation of fish sauce.

This fish sauce its flavor type everyone remembers ah, salty, spicy, slightly sour, sweet remember, salty spicy, slightly sour, sweet.

In addition, this fish sauce is divided into two parts when it is mixed.

One is to scoop out a pool of pixian bean paste, put it on a cutting board, take a knife and chop it into small pieces and set aside.

In addition, this fish sauce, add cooking wine, soy sauce, vinegar, sugar soup, monosodium glutamate, less than half a rice spoon of cooking wine, less than half a spoon of vinegar, plus half a spoon of light soy sauce. Sugar don't don't be too much a soup of a pool and a half on the line, a little BIT OF MSG.

Then stir it well and the fish sauce will be mixed.

The second step is to prepare the ingredients. Fish-scented eggs also have a bit of ingredients.

Peel the carrot, cut it into diamond-shaped slices and shredded green peppers and blanch them in boiling water, let cool and set aside. The soaked fungus is also fished out and set aside. Then cut some shredded shallots, shredded ginger, shredded chili pepper, and the coriander segments.

Step 3: Scrambled eggs.

Prepare five eggs for him to break up and put a little salt in them. Don't put a little more than enough

Let's put some oil, pour in the egg liquid and start spreading the eggs, remember to make sure that the fire is good, oh, after the side is spread, turn it over, and spread the other side.

In the final step, let's start making fish-flavored eggs.

Put the bottom oil into the pot, this bottom oil is not ordinary soybean oil, let's put chili oil or red oil

Pour in the shredded shallots, ginger shreds, red dried pepper shreds, stir-fry the aroma, let's put the chopped Pixian watercress into it and stir-fry it with red oil.

At this time, put in the carrot slices, green pepper shreds and wood ear fungus, and then pour the fish sauce bowl that we have mixed into it, and fry the juice.

After stir-frying, add the spread eggs and stir-fry quickly.

Stir-fry twice, the juice will be sucked into the egg, and then drizzled with a throw of sesame oil, pepper oil sprinkled with a handful of coriander segments can be out of the pot.

Such a plate of salty, spicy, slightly sour and sweet, authentic fish and eggs, ready to go!

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What else would you like to eat leave a message in the comments section