1 root fresh vermicelli, 2 tablespoons Pixian bean paste, 2 tablespoons soft sugar, half garlic, 1 teaspoon pepper, 1 cucumber, 1 carrot.

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working methods

1. Wash fresh vermicelli, cut into sections and soak in cold water for later use.

2. Add pepper into the pot, stir-fry until dark red, let it cool, put it in a fresh-keeping bag, and mash it for later use.

3, garlic cloves smashed into minced garlic, set aside.

4. Wash the cucumber, shred it and spread it on a plate for later use.

5. Wash carrots, shred them and spread them on cucumbers for later use.

6. Put the base oil in the pot, add Pixian watercress in 5 or 6 minutes, stir-fry until the red oil is out of the pot, and add sugar.

7. Stir well, add garlic paste, add fresh vermicelli, stir fry constantly, and the soup becomes sticky.

8. You can sprinkle chopped pepper on the pan.

9. Use shredded cucumber to code on the plate.