Add100g rapeseed oil to the pot, and heat the pot until it smokes. Quickly add shredded ginger, shredded onion, sliced garlic, star anise, shredded red pepper and dried pepper, stir-fry until fragrant, then pour in washed mung bean sprouts and juice, and stir-fry quickly until it is broken. Turn the heat down. 2. Heat the wok to peanut oil, add shredded ginger, pepper and chopped green onion, stir-fry the mung bean sprouts for 7 layers, stir-fry the soy sauce evenly, add edible salt and sprinkle with chopped green onion. 1, pick the mung bean sprouts clean, especially the discoloration of some roots, which will not only affect the appearance, but also affect the taste of the dishes. It's best to clean them, control water drying and prevent oil splashing.
3. burn oil. When the oil temperature is 30% hot, add pepper and pepper and saute until fragrant. Take it out with a colander. Stir-fry shredded ginger, shredded onion and dried Chili, then pour mung bean sprouts into the pot with dry water and stir-fry quickly. Stir fry for about a minute. When the mung bean sprouts are a little bright, 3. Heat oil in a pan, add pepper and dried peppers and stir fry. Then add onion, ginger and garlic to stir fry until fragrant, then add white vinegar, a little soy sauce, salt, monosodium glutamate and chicken essence, and finally put the spilled mung bean sprouts into the pot and stir fry evenly. 2. Pour oil in a hot pan, add onion, ginger foam and dried pepper, stir fry, add mung bean sprouts and stir fry, add appropriate amount of soy sauce, spiced salt powder and a little water and stir fry for a while, then add green pepper and stir fry evenly.