Ingredients required: appropriate amount of soybeans, appropriate amount of red pepper, appropriate amount of cooking oil, appropriate amount of ground ginger, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of white sugar, appropriate amount of white wine

1. Soak the dry soybeans in warm water. I did this the night before. Just soak it the next morning.

2. The dried soybeans soaked in water overnight have become fat. Take them out and drain them.

3. While controlling the water in the soybeans, wash the purchased peppers to control the water. Do not break off the pepper handles. Break them off when cutting to avoid water getting inside. Peel the ginger pieces.

4. The peppers washed after breakfast can be cut after lunch. Break off the peppers, cut them in half from the middle, and chop them into diced peppers. Cut the ginger into pieces.

5. Add oil to the wok, the amount of oil should exceed the height of the soybeans by two centimeters. Heat the oil and fry the soybeans with controlled water.

6. Fry until the soybean skin wrinkles and some soybeans float. Add the minced ginger.

7. After adding the minced ginger, add the chili pepper as well. It will be more choking when adding the chili pepper.

8. Fry the peppers until only the skin is left on some of the peppers. Add salt, five-spice powder, and sugar. It is better to have saltier salt than usual for cooking. Saltier ones are more durable.

9. After adding the five-spice powder, add the white wine in about two minutes. Any white wine can be used. I put in more than half a disposable cup. Then stir-fry for four to five minutes and it's ready.

I hope the poster can adopt it