1, ingredients: 2 pork cashews, bean sprouts moderate, PI County bean paste moderate, onion, ginger and garlic moderate, salt moderate, pepper moderate, oil moderate.

2, waist flower from the center of the split, remove the white part, and then sliced into thin slices.

3, mung bean sprouts cleaned, drained water, ready onion and ginger.

4, put the oil in the pot, small fire onion and ginger sautéed flavor, add mung bean sprouts, add the right amount of salt and stir-fry evenly over high heat, stir-fry into the bottom of the casserole dish.

5, another pot, add the right amount of pepper stir fry flavor, then add the onion ginger stir fry until the flavor.

6, add an appropriate amount of Pixian bean paste, stir-fry to red oil over low heat.

7, add a soup bowl of fungus and water, adjust the appropriate amount of salt, high heat to boil.

8, add the chopped cashews and boil over high heat, then cook for 3-5 minutes. After cooking, press on the fried mung bean sprouts.

9, in the waist flower evenly placed on the appropriate amount of dry red pepper segments, pepper grains and garlic, burning hot oil dripping on the stirring out the flavor, you can directly on the table to eat.