Recipe for luncheon meat and scrambled eggs

Crack the eggs into a dish, add a spoonful of oil, stir well, and prepare the egg mixture as shown above.

Wash the chili peppers thoroughly, and chop them and garlic as shown in the picture.

Cut the luncheon meat into strips and prepare all the ingredients as shown in the picture.

Heat oil in a pan, pour in the beaten eggs, and fry slowly, adding a small amount of salt. Tip: Fry over low heat and control the heat carefully.

When the eggs are cooked, use a spatula to break them into pieces, as shown in the picture. Transfer the eggs to a plate and set aside.

Heat oil in a pan, then add garlic, luncheon meat, and chili peppers and stir-fry.

Pour in the previously fried eggs, add an appropriate amount of chicken bouillon powder and 2 tablespoons of soy sauce, and stir-fry together for 5 minutes.

Stir-fry until it looks like the picture, then turn off the heat. Tip: Control the heat carefully; don't use too high a heat to avoid burning.

And just like that, a plate of luncheon meat and scrambled eggs is ready to be served, smelling delicious!