1. Remove the two tendons of the long beans, wash and cut the two fingers into diagonal sections.
2. Boil the water in the pot, add a little salt, and put the long beans in the pot for a while. I like the familiar one for a while. Those who like to take off the tenderness can be fished out until they are dead.
3. Heat an appropriate amount of oil in a pot, fry the ginger garlic and peppercorns until fragrant.
4. Add millet peppers and long beans to stir fry.
5. An amount of salt and chicken essence.
6. Stir thoroughly and out of the pot.
7. Finished product.
8. Finished product.
