1. Wash the crescent bone and chop into small pieces, add light soy sauce, rice wine and ginger slices and marinate for more than two hours
2. Peel the shallots, wash and pat loose
3. Wash green and red peppers, remove seeds and cut into small pieces, slice ginger, and pat the garlic loosely
4. Heat in a small fire in a clay pot, pour a small amount of oil, add shallots, ginger slices and garlic and stir fry to create a fragrance
5. Turn to high heat, add the crescent bones that have been drained to remove the marinade, and quickly stir-fry. When the bones change color, turn to medium-low heat, cover and bake for about 20 minutes, and stir-fry once in the middle
6. Add a spoonful of honey in a small bowl, half a spoonful of light soy sauce, and half a spoonful of dark soy sauce, stir well
7. After 20 minutes, open the lid and stir fry. When the soup is less, add the green and red pepper and stir fry for about two minutes to create a fragrant flavor.
8. At this time, the soup is basically dried, turn off the heat, quickly add the sauce in a small bowl, and stir-fry with the remaining heat of the clay pot to evenly color.
