I've never seen this dish before, and this is my assessment based on my experience, for reference only The white color of the peppers here is a natural phenomenon, if you use Sichuan-style peppers, the color should be white, and when you slide the oil, the fire should be lighter, and the texture should be smooth and tender It's best to thicken the sauce with sweet potato starch, and use a 30% oil temperature to stir-fry quickly over a medium heat, and then it's ready

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