Stir-fry mung bean sprouts: wash and drain the bean sprouts with clear water, heat the oil pan, put pepper and pepper into the pan, cook until they are fragrant, add chopped green onion and stir fry for about 5 seconds, then add white vinegar, salt and monosodium glutamate, stir fry for three times, and then take the pan and plate.

Note: don't use too little oil, generally it needs about 20 ml, and the fire should be urgent.

Don't fry for a long time, it's not good-looking or delicious, even if the bean sprouts are eaten raw, don't fry for a long time. When the vinegar is released, it will basically be out of the pot, otherwise the vinegar will be gone, and it will not look good without yellowing.