1. Add 1 / 4 teaspoon salt to balsam pear and marinate for 10 minutes;
2. Squeeze out the water from the pickled balsam pear for use;
3. Add a little oil to the pot, heat it, and then put carrot into it;
4. Stir fry carrot and put in balsam pear slice;
5. Put in red pepper again;
6. Add the remaining salt;
7. Add a little chicken essence, stir fry evenly;
8. Pour in the beaten egg liquid;
9. Fry over medium and low heat for about 5 minutes until the egg liquid solidifies.