1. Clean the mung bean sprouts and drain the water. Remove the stem and seeds of the green pepper, and cut into thin filaments.
2. Clean the pot and wipe dry with water. Pour in corn oil, heat the oil on high heat, and add ginger slices.
3. Pour shredded green pepper first and stir fry for 10 seconds.
4. Then pour in all the mung bean sprouts and quickly start to stir fry.
5. Stir-fry until the bean sprouts become slightly softer and smaller in size, and pour in the cooking wine to remove the astringency.
6. Then continue to fry until the bean sprouts are completely soft and fry a little bit of moisture, and then you can add salt to taste. Stir fry for a while to let the bean sprouts taste.
7. Add a little chicken bouillon and stir-fry until fresh.
Tips:1. The stir-frying speed must be faster! 2. Don't omit cooking wine!
