1. Wash and cut the sharp peppers and put them in a wok, and fry them on a low fire. Don’t use oil.
2. Fried like this, the skin is browned, I personally like a little bit more burnt, the taste is better
3. While frying the peppers, adjust the soup: salt, sugar, and vinegar according to personal taste, sour and sweet.
4. Stir-fried soybeans can be fried more at a time. It can also be used as a snack. It is also a must for making hot and sour noodles. The wok is boiled dry, without oil, and the soy beans are stir-fried over low heat. It is very fragrant.
5. Add chicken bouillon, a handful of fried soybeans, Kaka’s mom’s favorite, before it’s out of the pan. . . . .
