1. Dry bean skins in a pot, pour cold clear water to soak. After softening, cut wide strips for use.

2. Bamboo shoots with hands peeled off the shell, asparagus meat first into the hot water pot blanch until cooked. Pour out, soak in cold water for a while, drain the water. Cut into slices for use.

3. Green and red bell peppers clean, respectively, cut small diagonal blade.

4. Ginger washed and scraped the skin, cut into pieces.

5. Start a pot, pour a little refined oil into the pot, put the ginger stir incense, put the green and red bell pepper stirred through, stir fry the flavor out of the pour.

6. In a separate pot, add a little refined oil, stir fry the bamboo shoots, and stir fry the bean curd strips. Then add a little Meiji soy sauce, soy sauce, a little sugar, mushroom essence stir-fry, continue to stir-fry, add step (5) of the green and red bell peppers stir-fry, and finally drizzle a little pepper oil, chili oil, stir-fry, out of the pan on the plate can be.