Chili scrambled eggs

Overview

The refrigerated eggs taken out from the refrigerator will not be fluffy because of the low temperature. You can try my method.

Cut green and red peppers in half and remove seeds.
Chop green and red chilies. Chop green onion into appropriate mince. Beat three eggs evenly with a whisk.
Put a little oil in the wok, add the chopped chili and stir-fry until the spicy flavor develops, then add the chopped green onion and stir-fry evenly.
Turn off the heat, add appropriate amount of five-spice powder and salt and mix well.
Pour the fried chopped chili into the egg liquid while it is hot and stir evenly. This will make the egg liquid warm up quickly.
Clean the wok, heat it up, and add a little more oil than usual for cooking. When the oil is hot, pour in the egg liquid. It will expand rapidly when heated. Use chopsticks to scratch the expanded egg toward the center, and the egg in the center will flow out.
Quickly stir-fry eggs into clumps.
After all the egg liquid has solidified, stir-fry a few times and take it out of the pan.