Steps for making green pepper scrambled eggs：Remove the seeds from the green peppers, and cut the whole green pepper directly from the tail end into irregular shapes. Beat the eggs with salt and set aside. Note: use as many eggs as there are green peppers. Add oil to a warm pan (if your pan has just been washed, after drying it, turn the heat to the lowest setting to let the pan cool down a bit before adding oil). Pour in the eggs and fry over medium heat until set. Note: the eggs should be fried thick, not spread thin. After the bottom has set, use a spatula to lift one side of the eggs so that the uncooked egg liquid on the surface flows to the bottom. Repeat this until all the egg liquid has set. Then flip it over, break it up, and remove from the pan for later use. Add a small amount of oil to the pan again, put in the dried chili peppers and stir-fry over low heat until fragrant. Add the cut green peppers and salt, turn to high heat, and stir-fry quickly until the surface of the green peppers begins to blister slightly. Pour in the eggs and continue stir-frying quickly over high heat until the surface of the green peppers has obvious white blisters, then it is ready to serve.