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Clean the mung bean sprouts, drain the water, and prepare the onion and ginger slices.
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Put oil in the pan, stir-fry onion and ginger with a small torch, add mung bean sprouts, add appropriate amount of salt and stir-fry evenly, and put them at the bottom of the casserole after frying.
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In another pot, add appropriate amount of pepper and stir-fry until fragrant, then add onion and ginger and stir-fry until fragrant.
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Add a proper amount of Pixian bean paste and stir-fry over low heat until red oil appears.
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Add a bowl of auricularia auricula and water, add some salt and bring to a boil.
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Boil the chopped kidney flowers in the fire and cook for 3-5 minutes. After cooking, press it on the fried mung bean sprouts.
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Put a proper amount of dried red pepper segments, pepper granules and minced garlic evenly on the waist flower, spray it with hot oil to stimulate the fragrance, and you can eat it directly.