1. First, wash the red cabbage moss to remove the old leaves and presbyopia, then cut the hypertrophy stem into sections for seasoning, and cut the rest into sections.

2. Wash the red pepper and dig out the pepper seeds inside. Pat the garlic with the back of a knife and peel it, then chop it for later use.

3, the pot is 70% hot, put a small amount of peanut oil and stir-fry the garlic seeds on a small fire, then put down the thick stems of the red cabbage moss and stir-fry on a large fire.

4. Stir-fry until the stems change color, and then add the remaining red cabbage moss. It won't be long, or it will be cooked as soon as it changes color.

I didn't intend to put meat, because there was more meat fried with minced meat and beans, so I decided to add it. I didn't expect red cabbage moss to taste better with meat.

6, put the red pepper in, put some salt, put some starch water and fry together for one minute. Finally, add a small amount of chicken powder and stir well. Turn off the fire and shovel it into the plate. Original flavor, delicious taste and high nutritional value.