1. First, we prepare a handful of fresh peas, pick them clean, tear off the old tendons on both sides, and then wash them with clear water.

2. a red pepper, cut into diamond-shaped pieces after seed removal, looks better with green and red color matching.

Next, let's blanch the peas: boil the water in the pot and put some vegetable oil. Vegetable oil can form an oil film on the surface of peas, keep peas green and prevent the loss of nutrients inside. After the water is boiled, pour the peas into the pot and blanch for about one minute. When the peas turn green, pour them out and drain them for use.

4. Add hot oil to the pot. When the oil is hot, pour in peas and red peppers, stir-fry quickly for a few times, and season: add 2 grams of salt and 2 grams of chicken powder, and pour a little water from the pot. Peas are not easy to taste, so you need a little water to melt the seasoning to make it easy to taste.

5. Turn the fire to stir-fry the seasoning quickly, then hook in a little water starch to make the seasoning better adsorbed on the surface of the peas, and then turn it over evenly and take it out of the pot.

skill

1. Be sure to add some vegetable oil when blanching peas, so that the color will be greener and the nutrition will not be lost; Blanching water can also make peas fry quickly, keeping green and crisp taste.

2. Dutch beans must be fried and cooked quickly.