After soaking in water for half an hour, rinse off the dust and sand and steam on the steamer for 20 minutes until cooked.
Put 3 tablespoons of oil in the oil pan. When it is hot to 70%, put the steamed hazelnuts into the sauce and fry for 2 minutes.
After turning a small fire, put the pepper in the original pot and stir-fry the scent (also to make the pepper not so numb), add the original small pepper (too spicy I can't cut, like the spicy taste) Just cut the small pepper and cut the green pepper, and push the onion ginger and garlic into the stir fry.
After all the ingredients have been mixed, (2 minutes) add the oily scorpion dry, release the raw sugar, white sugar, and the cooking wine will be slightly fried and sautéed for a while.