2, green and red peppers each half, cut into diamond-shaped slices, put together to match the color, garlic flattened and cut into pieces, ginger cut into small grains, scallions broken and cut into scallions, put in the same pot, and then grabbed a few dried chili peppers, and then soak the bamboo out of the drain and standby.
3, the following to put the rotting bamboo fried, first in the rotting bamboo on a layer of dry starch, absorb the moisture on the top, to prevent the frying of the splash of oil, but also can make the fried rotting bamboo out of a more crispy.
4, the oil temperature fifty percent hot, the oil surface slightly smoking, pour the bamboo into the pot, often turning to make it evenly heated, keep the fire small fried for about 2 minutes, bamboo was golden brown, very crispy when poured out, by the way, the hot oil poured on the top of the green and red peppers, so that the green and red peppers are more brightly colored, easier to fry.
5, leave a little oil in the pan, put onion, ginger, garlic and other small ingredients stirred flavor, from the side of the pan into a spoonful of water, add oyster sauce 5 grams of freshness, 2 grams of chicken powder, a little sugar freshness, 1 gram of pepper, and then hooked into a little bit of watercolor to collect juice, the soup was viscous.
6, the fried bamboo and green and red peppers together into the pot, quickly turn the pot to turn, stir fry time is not too long, so that the material is evenly wrapped in the surface of the bamboo can be, and then drizzle a little sesame oil, turn it evenly, you can be discharged into the pot after the plate.