Take half of the big crispy yam, peel and wash, cut into pieces, and put in cold water to avoid oxidation. (It is not good to see red and black after oxidation.)
Wash the sliced pepper, slice the garlic, and cut the shallot.
The wok is heated, oiled, and the oil is scented after about 60% of the oil temperature.
The mountain tablets are controlled to dry water and quickly poured into the wok. Quickly stir fry twice to add white vinegar, sugar, then quickly stir fry twice, then add the pepper.
Always fry the fire, add salt and stir well before the pan.
Sprinkle with shallots after serving in a pan.
Yam spleen and stomach, color pepper rich in vitamins. The sweet and sour taste of the dish itself is also very appetizing, this is a dish suitable for all ages!