An appetizing soup in the rivers and lakes!
Slice the ginger and garlic, cut the shredded greens, add one or two pickled peppers, and prepare the fine mung bean fans (you don't need to soak in advance, the fine fans that are soaked in advance are easy to be cooked);
Hot oil under the ginger and garlic slices;
Simmer the green vegetables and pickled peppers for a while;
Incorporate fresh soup or water, stir well, and taste sour;
Put in the fans, cook until the transparent no core (master the fire, the fans will continue to mature in the hot soup);
Adjust the salt taste, turn off the fire, hold it, and sprinkle with chopped green onion.