1. Wash mung bean sprouts, control water for later use
2. Shred cucumber and carrot
3. Fill the pot with oil, sauté the onion, ginger, red pepper
4. Add shredded carrots, oil them, and fry a few times
5. Drained mung bean sprouts
6. Stir fry for two minutes, add the cucumber shreds
7. Add salt, stir well, and stir-fry for another minute or two
8. Pour an appropriate amount of white vinegar, stir-fry well and take it out of the pot
9. Finished product
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