2, soak in water for one night, all dried soybeans are drunk into big fat people, and the water is drained.

3. While controlling the water of soybeans, wash the bought string peppers and control the water. Don't break off the pepper, cut it again, avoid water in it, and peel the ginger slices.

4. Peppers washed after breakfast can be cut after lunch. Break the peppers, cut them in half in the middle and chop them into diced peppers. Cut ginger into powder.

5. Add oil to the wok, and the amount of oil should exceed the height of soybeans by two centimeters. Hot oil, fried soybeans, good water control.

6. Stir-fry until the soybean skin wrinkles. Some soybeans are best floating. Let Jiang Mo in.

7. After adding ginger powder, add pepper, which will suffocate it.

8. Stir-fry the peppers until there are only a few peppers with skins left. Adding salt, spiced powder, sugar and salt is more salty than usual and more resistant to storage.

9. After the spiced powder is put in, add the white wine for about two minutes, any white wine will do. I filled half a cup with disposable cups. Then fry for four or five minutes and it will be ok.

10, cool, and put in a fresh-keeping box or glass bottle.