1, material: carrot, green pepper, star anise, pepper, ginger, onion and dried red pepper, and seasoning: salt, chicken powder, thirteen spices, oyster sauce, light soy sauce and light soy sauce.

2. Prepare a handful of dry powder strips, put them in a basin and soak them in boiling water for 15 minutes.

3, carrots peeled, first cut into thin slices, flattened by hand, and then cut into filaments and put them in the plate.

4. First, cut the green pepper into sections, remove the pulp, then cut it into shredded green pepper, and put it together with carrots for color matching.

5. Cut half an onion into oblique slices, cut a small piece of ginger into ginger slices, put them together in a small pot, and then grab a few dried red peppers, an octagonal and a few pepper for later use.

6./kloc-After 0/5 minutes, pour the soft vermicelli into a small pot.

7. Boil water in the pot, add a little vegetable oil to increase the brightness of the ingredients, and add a spoonful of salt to increase the bottom taste of the ingredients.

8. After the water is boiled, add carrots and green peppers, stir with a spoon for a few times, so that the ingredients are evenly heated, simmer for one minute, and pour out the water.

9. Add a little cooking oil to another pot and a small piece of lard.

10. When the oil is hot, add onion, ginger and aniseed and stir-fry until fragrant. Add carrots and green peppers and stir-fry quickly for a while.

1 1, pour in vermicelli, continue to stir-fry for 30 seconds, turn off the heat and start seasoning.

12, add 2 grams of salt, 1 gram of chicken powder, 2 grams of thirteen spices, 3 grams of oyster sauce, 5 grams of soy sauce, 2 grams of soy sauce.

13, stir-fry for a few times, melt the seasoning, and then add a little water to stir-fry for 20 seconds.

14. Finally, pour in a little bright oil, stir-fry for a short time twice, then turn off the heat, and take out the pan and plate.