1. Wash the beans and break them into small pieces
2. Chopped garlic and green pepper
3. Heat oil in a pan, add chili and garlic and saute until fragrant
4. Add the beans and stir fry until the color darkens
5. Add two scoops of light soy sauce (appropriate) and continue to stir fry
6. Add appropriate amount of water and just spread over the beans
7. Close the lid, simmer on medium heat, and stir fry from time to time to avoid mashing the pot until the water is almost evaporated.
8. Add salt, chicken essence and Wang Shouyi thirteen incense to the right amount, stir-fry for a few times before serving.
