1.Put the dried bean skin into a pot and pour it into cold water for soaking. Soft back, cut wide strips for use.

2. The bamboo shoots are peeled off by hand, and the winter bamboo shoots are boiled in a hot water pot until cooked. Pour out, soak in cold water for a while, and drain. Cut into pieces for later use.

3. Wash the green and red peppers and cut into small inclined blades respectively.

4. Wash ginger, peel it and cut it into pieces.

5. Take the pan, pour a little refined oil into the pan, stir-fry Jiang Mo, stir-fry green and red pepper thoroughly, stir-fry until fragrant, and pour out.

6. Take another pot, pour a little refined oil into the pot, stir-fry the bamboo shoots and stir-fry the bean skin strips thoroughly. Then add a little soy sauce, soy sauce, a little sugar, and mushroom essence, stir-fry, add the green red pepper in step (5), stir-fry, and finally pour a little pepper oil and spicy oil, stir-fry, and take out the pan and plate.