1. Prepare the garlic and dry chili.
2. Green and red peppers, spicy millet, and shredded onions.
3. Add ginger and cooking wine in advance for the heart and lungs, cook and slice for later use.
4. Put the oil in the middle, pour in the ginger garlic and dried chili until fragrant, then add two spoons of bean paste and fry the red oil.
5. Pour the green, red pepper, millet and spicy onion and stir fry.
6. Then pour the heart and lungs and continue to stir fry.
7. Add the right amount of cooking wine, light soy sauce, and thick chili noodles, cumin, white sesame seeds, and stir fry to taste.
8. It's fragrant and spicy enough for a special meal.
Tips:For the heart and lungs, I use sheep heart and lungs, and pig heart and lungs are also okay; green and red peppers are spicy, and only spicy enough can they overcome the fishy smell.