Do not put oil in the pot, use low heat, add bacon, and slowly force out the fat

2. Stir-fry for about 3 minutes and a lot of oil will come out

3. At this time, pour in the minced ginger and white garlic sprouts and stir-fry until fragrant

4. Pour in the chopped green and red peppers

5. Stir-fry the peppers and bacon evenly

6. Pour in a spoonful of Laoganma and a spoonful of Lee Kum Kee black bean chili sauce

7. Stir-fry the black bean chili sauce and bacon together

8. Pour in shredded beans, Turn it over twice

9. Pour in the vegetable moss, 1-2 minutes later than the shredded beans, not too late

10. Use chopsticks to assist with the shredded beans and vegetables. Stir-fry ingredients such as moss and bacon to make the bean shreds uniform in color

11. Pour in the garlic sprouts before serving

12. Stir-fry briefly for a couple of times. When the garlic sprouts are cooked, turn off the garlic sprouts immediately. Fire, edible