1. Wash the garlic sprouts and cut into sections.
2. Wash the green peppers, remove the seeds and cut into sections.
3. Slice ginger, slice garlic, tear the dace into small pieces, and take a spoonful of tempeh from the can.
4. Heat oil in a pot, add ginger slices, garlic slices, dace, tempeh and stir fry until fragrant.
5. Stir-fry the green pepper sections a few times over high heat.
6. Add the garlic sprouts and stir fry a few times, then add a little salt and chicken essence.
7. Finished picture.
Tips:1. The mud carp and tempeh in the can are both salty, so the final amount of salt should be less.
2. Green peppers and garlic sprouts are easy to cook. After putting them in the pot, use high heat to stir fry, and the time should not be too long.
