The ingredients are as follows: 500g of diced yellow pepper, 2 tablespoons of Jiang Mo, 2 tablespoons of minced garlic, 2 chopped millet peppers, appropriate amount of chopped green onion, bean paste 1 tablespoon, appropriate amount of salt, light soy sauce 1 tablespoon, a little light soy sauce, oyster sauce 1 tablespoon, and a little water starch.

The specific method is as follows: after cleaning the diced yellow pepper, put knife flowers on both sides, sprinkle with cooking wine and smear evenly, then apply a little salt for later use, then add oil to the pan and heat it, add Jiang Mo, minced garlic, chopped millet pepper, stir-fry with low fire, add 1 tbsp bean paste after stir-frying, stir-fry red oil with low fire, add 2 bowls of clear water, add a little salt, and add. Add a little soy sauce, boil, add diced yellow pepper, and cook for 5 minutes on medium fire. After 5 minutes, when there is not much soup left, pour in a little starch, collect the juice on high fire, and then take out the pot when the soup is thick. Finally, sprinkle with chopped green onion.