How to make peppers on the board?

The method of putting pepper on the board is as follows:

1.

Put the bought chicken oil and butter salad oil into the pot according to the ratio of 5:3:2 (the filling of oil can be reduced in proportion, and it is best to control the oil temperature with an induction cooker after the reduction), put the white grid blocks into the pot, wait until the white grid blocks float, put in the small materials, fry for 20 minutes, and then take out the small materials when the oil has no foam or the fragrant leaves become dark.

2. After removing the small ingredients, we should add the onion, ginger and garlic in turn, and then remove the onion, ginger and garlic when the garlic is fried to golden brown.

3. After taking out the onion, ginger and garlic, we should enlarge the ingredients, add the star anise and fry it for 25 minutes at about 200 degrees until the cardamom is fried to a slightly black color (note that the star anise is not taken out).

4. Before frying peppers, we should turn off the fire for 5 minutes, wait until the oil temperature drops before firing, and fry peppers at 150 degrees until the peppers turn slightly black.

5. Take out the fried peppers, and put the cut beef into the pot for frying. When the oil basically does not bubble, the beef is fried.

6. Take the prepared noodles, mix them at the ratio of 1:3, that is, one catty of oil and three catties of water, add the chicken essence and monosodium glutamate sweet noodle sauce we prepared (this can also be omitted), then boil them with high fire (in order to color the noodles), and then cook them slowly for half an hour with low fire. At this time, the pepper is soft and delicious. Buy noodles and add some vegetables, preferably an egg.