2, practice: choose one of the big green pepper and the second Vitex negundo. Wash and drain the head. Wash the wok, dry the water in it with high fire, and stir-fry the green pepper with medium fire. When frying, stir fry with a shovel. You can gently press the green pepper and try not to crush it. Stir-fry until the green pepper skin becomes soft and discolored, and put it in a bowl for later use. Wash the pan again and put the vegetable oil. The big fire is hot and smoky, and it turns into a medium fire. When the smoke fades, green peppers are planted. The fire can't be too big, just fry for a few minutes. Take the pot, add a little soy sauce, vinegar and monosodium glutamate, and a delicious green pepper from tiger skin will serve! In some places, vinegar is not used, but salt is used when frying. But vinegar is delicious!