1, mung bean sprouts bought back first soaked in water for 15 minutes, then wash the surface with water to remove dust and impurities, clean and dry water.

2, green peppers, remove the tip and seeds and then cut wide strips, and then change the knife cut into green pepper wire.

3, garlic cut garlic, ginger cut ginger, small onion cut scallion, cut together into a bowl, and then add a few peppercorns, according to personal taste cut into a few red pepper sections.

4, frying pan hot pot dripping into the appropriate amount of vegetable oil, oil hot first into the ready auxiliary materials, auxiliary materials burst incense.

5, auxiliary stir-fried into the mung bean sprouts, stir-fry over high heat for about 1 minute, the mung bean sprouts fried to break, stir-fry over high heat in order to lock the moisture instantly break, so that the bean sprouts taste more crisp.

6, high heat stir fry 1 minute from the side of the pan dripping 5 grams of white vinegar, so that in addition to increasing the acidity, but also can make the mung bean sprouts to maintain a crisp texture.

7, then into the shredded green pepper, add 1 gram of sugar to refresh, 1 gram of pepper, 2 grams of salt.

8, stir-fry again for about 10 seconds, stir-fry the seasoning to melt and even, but also make the green pepper shredded fried off the raw.

9, and finally drizzle 3 grams of red oil, increase the spiciness at the same time the flavor is also more fragrant, stir-fry evenly out of the pan.