1. Seasoning for pepper juice
2. Add a spoonful of light soy sauce to a bowl, a spoonful of oil, consume 5 grams of pepper, and some honey
3. Add half a teaspoon of starch, add appropriate amount of water and stir well
4. Garlic cut into minced garlic
5. Sliced green onions into flowers
6. Shred carrots
7. Shredded purple olives
8. Put garlic diced in the pot and sauté the chopped green onion
9. Put in the tuned sauce
10. Just boil it to make it sticky
11. Open the water into the carrots, just cut them off
12. Add fungus and blanch it
13. Add wide oily saucepan to the pot
14. Pour out the oil in the pan
15. Fry on low fire to slightly yellow on both sides
16. Add appropriate amount of shredded carrots and stir-fry mung bean sprouts.
17. Add an appropriate amount of salt and stir evenly
18. Put it in the cold skin and stir-fry it
19. Chop the twists, and stir well with the cold skin
20. Out of the pot and plate
21. Put the fungus, purple cabbage, carrot flower, green onion
22. Just drizzle with black pepper sauce
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