Practice: 1. Wash the green and red persimmon pepper and cut it into elephant eye slices;

2. Wash and shred the onion and ginger for later use;

3. Heat the oil in the pot, and put shredded onion and ginger in the pot;

4. Add green and red pepper slices, cook cooking wine, stir fry over high fire, sprinkle with refined salt and monosodium glutamate until slightly cooked, and serve quickly.