Fish flavored eggs

Overview

Classic fish flavor, homely, simple and quick to make, perfect for meals.

Soak the fungus in advance, clean it and tear it into small florets, peel the carrot and cut into small pieces, and cut the pepper into pieces.
Chop onion, ginger, and garlic; chop Pixian bean paste; prepare 1 tablespoon of chopped pepper.
First, prepare a bowl of sauce, 2 tablespoons of sugar, 3 tablespoons of mature vinegar, 2 tablespoons of light soy sauce, and 1 tablespoon of cooking wine. Stir evenly and set aside. Prepare a little water starch.
Beat 3 eggs and mix well.
Heat the wok, add a little more vegetable oil, pour in the eggs and fry them, then cut them into large pieces with a spatula and set aside.
In addition, add a little vegetable oil, add onion, ginger, garlic, and pepper powder and saute until fragrant.
Add chopped pepper and Pixian bean paste and stir-fry until red oil is produced.
Add the fungus, carrots and pepper and stir-fry evenly.
Add eggs and stir-fry for a few times.
Add the sauce and stir-fry quickly.
Finally, add water starch to make the gravy bright, wrap it around the ingredients and turn off the heat.
Finished product pictures