1. To prepare the sweet and sour sauce, add 2 spoons of vinegar (rice vinegar can be used), 1 spoon of sugar, and a ratio of 2:1 in a small bowl. Mix well and set aside
2. Wash and dry mung bean sprouts for later use
3. Cut the green onion, ginger, garlic and set aside
4. Add oil to the pot, add appropriate amount of pepper and star anise in cold oil, stir fragrant on low heat, and then remove
5. Stir fragrant with green onion, ginger, garlic, dried chili
6. Add bean sprouts with controlled water (must control dry water), and stir-fry a few times quickly over high heat
7. Add sweet and sour sauce and some salt
8. Stir-fry for a few times, turn off the heat as soon as it is cooked, and leave.
9. Loading
Tips:Stir fry for a long time, otherwise the bean sprouts will get water
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