1, boneless tilapia, cut into two pieces of meat, and then cut into 1cm square cubes; Wash and cut the green pepper into small pieces, pickle the pepper, cut the millet pepper into small pieces, and pickle the radish.

2. Cut into cubes 1cm square, and shred ginger for later use.

3. Stir-fry the oil in the pan (150ml) to 70% heat, add pepper, stir-fry until fragrant, add diced fish, stir-fry until it is 80% cooked, and take out the pan.

4. Heat the oil in the wok (remaining 10ml) to 70% heat, and add the pickled pepper section, millet pepper section, green pepper block, diced pickled radish and shredded ginger to stir fry.

5, stir fry the fragrance, then add the diced fish, stir fry a few times.