1. Wash mung bean sprouts.
2. Cut the leek into three-finger sections.
3. Cut millet pepper into thin strips.
4. Heat an appropriate amount of oil in a pot, stir-fry the ginger and garlic, and peppercorns until fragrant.
5. Pour in the mung bean sprouts and stir-fry the rice vinegar twice.
6. Add millet shredded pepper and leek segments and stir fry.
7. Season with appropriate amount of salt and chicken essence before serving.
8. Finished product.
9. Finished product.
