Remove the head and tail of the green beans, remove the bean tendons, and break them into 5 cm long segments.

Boil the water in the pot and blanch the mung beans until they are born. Be sure to blanch them.

Cut the green pepper into small pieces and put them together in the fried four seasons.

Crush garlic cloves and cut parsley into small pieces.

Heat hot oil in a hot pot, saute garlic cloves, stir-fry four-season green peppers to make them fragrant, add salt, sugar, soy sauce, adjust the taste, add coriander powder, and take them out of the pot.

Serve! Take the coriander out of the pot, or it will turn yellow and ugly.