Main seasonings: salt, cooking oil, white vinegar, sugar, soy sauce.

Step 1: Clean the mung bean sprouts, and control the moisture for later use. Slice the scallion and ginger into filaments, cut the millet pepper into rings and put it on a plate for later use.

Step 2: Heat the pot. When the pot is hot, pour in cooking oil. When the oil temperature reaches 60%, pour in shredded onion, shredded ginger and millet pepper and stir fry quickly. After the fragrance is fried, pour in the mung bean sprouts and add a spoonful of white vinegar, stir fry quickly and evenly. (After the mung bean sprouts are put into the pot, quickly add white vinegar, which can keep the mung bean sprouts crisp.)

Step 3: After stir-frying evenly, stir-fry over high fire for two minutes, add a spoonful of salt, half a spoonful of white sugar and two tablespoons of soy sauce, and stir-fry quickly to melt the seasoning. Then stir fry for about two minutes. (You need to stir fry with a big fire to prevent too much water from frying and affecting the taste.)

Step 4: Take out the pot and put it on the plate. In this way, a delicious vinegar green bean sprout is ready. The vinegar-soaked mung bean sprouts are crisp and refreshing, and they are moderately hot and sour, which makes people have a big appetite.

Summary of key points: 1. After the mung bean sprouts are put into the pot, quickly add white vinegar, so that the mung bean sprouts can keep crisp taste.

2. You need to stir fry with a big fire to prevent too much water from frying and affecting the taste.