Hot and sour mung bean sprouts

Overview

Let the little mung bean sprouts also enrich your dining table😍Simple, fast and delicious✌️

Put an appropriate amount of oil at the bottom of the pot, add chili powder and dried chili pepper to the cold oil
Fry the chili peppers and peppercorns until they are fragrant. Be sure to fry them slowly over low heat. The high heat will easily burn them and affect the taste (this way the color of the chili powder can come out, making it more appetizing)
After frying the peppers and peppercorns, add the washed mung bean sprouts, then add salt, chicken essence, thirteen spices, and oyster sauce, turn up the heat and stir-fry.
Stir-fry until the bean sprouts come out of the pan, pour vinegar on them, turn over high heat a few times, and then remove from the pan.
The final product is Jiang Zi. Have you noticed that the color is better with chili powder, and there is no need to add bean paste to increase the color.