1. Wash the green onions, ginger, and pepper.
2. Remove the roots and leaves of celery, wash, and cut into 5 cm long sections.
3. Rinse the mung bean sprouts.
4. Pour an appropriate amount of Yuhuang oil to taste U-flavored peanut oil in the pot and heat it up, then add the peppercorns and sauté.
5. Add green onions, ginger, and chili until fragrant.
6. Add celery and stir fry a few times, then pour in mung bean sprouts.
7. Stir-fry evenly until the bean sprouts become slightly soft, add vinegar and salt, mix well, and get out of the pot.
Tips:When frying bean sprouts, hot pot and quick frying should be done to make vitamin C less damaged. Mung bean sprouts are cold in nature, and a bit of ginger should be added when cooking to neutralize its cold nature. Adding a little vinegar when frying mung bean sprouts can not only prevent the loss of vitamin B1, but also strengthen the weight loss effect.
