Ingredients: white gourd, green and red pepper, garlic, ginger, clear water, proper amount of oil, 2g of salt, chicken essence 1 g, pepper 1 g, 5g of Chili oil and 5g of bean paste.

1. First, prepare a piece of wax gourd, remove the skin, put it in a dish with the pulp and wax gourd slices for later use, cut green and red peppers in half into rhombic slices, 3 pieces of garlic, beat it and cut it into minced garlic, beat a small piece of ginger and cut it into Jiang Mo, and put 3 grams of dried peppers together for later use.

2. After all the ingredients are prepared, we start cooking, boil water in the pot, pour in wax gourd and green pepper after the water boils, blanch for about 1 minute, and remove and control the dry water.

3. Heat the oil in the pot until the oil temperature is 50% hot, pour in the minced ginger and garlic, stir-fry the dried chili until fragrant, and then add 5g of bean paste to quickly stir-fry the red oil.

4. Pour the blanched wax gourd into the pot and stir fry quickly. Then we start to season, add 2g of salt, 2g of chicken essence 1 g, 5g of pepper 1 g, and pour in 5g of Chili oil to brighten the color. Friends who don't like spicy food can also use bright oil instead of Chili oil, stir fry quickly and melt the seasoning, and then serve out of the pot.