The specific steps for stir-frying hot and sour bean sprouts are as follows:

Ingredients: 500 grams of mung bean sprouts;

Ingredients: appropriate amount of vinegar, appropriate amount of dried chili, appropriate amount of Sichuan peppercorns, appropriate amount of ginger , the right amount of garlic, the right amount of salt, a little MSG, and the right amount of salad oil.

1. First, crush the garlic, cut the green onions into sections, shred the ginger, cut the peppers into small sections and put them on a plate together with the peppercorns for later use.

2. Wash the bean sprouts with clean water in advance. You need to rinse them repeatedly several times to try to remove the small film on the bean sprouts, and then drain them and set aside.

3. Heat the wok and put in the oil. When the oil is 80% hot, add the prepared onions, ginger, garlic, Sichuan peppercorns and chili peppers. Saute the bean sprouts immediately after they are fragrant. Be sure to turn up the heat, stir-fry the bean sprouts quickly, pour in the balsamic vinegar from the side of the pot, stir-fry quickly, then add light soy sauce and salt, stir-fry evenly and serve immediately.

4. When frying bean sprouts, it is recommended to add balsamic vinegar, and add it sideways, so as to stimulate the aroma of vinegar. Secondly, when adding salt, be careful not to fry it too salty.

5. Finally, take it out of the pan and put it on a plate. This delicious and refreshing dish of spicy and sour bean sprouts is ready.