1. Main ingredients: 100g beef (fat and lean), 75g bamboo shoots, 50g onion (white skin).

2. Accessories: 25 grams of mushrooms (fresh), 25 grams of peppers (green, pointed), 25 grams of peppers (red, pointed), and 40 grams of leeks.

3. Seasonings: 1 gram of garlic (white skin), 15 grams of indica rice flour (pai rice flour), 50 grams of vegetable oil, 4 grams of starch (peas), 3 grams of salt, 1 gram of MSG.

4. Wash the beef and cut into thin strips; peel the bamboo shoots, wash and cut into thin strips; peel the onions and cut them into pieces; remove the stems of the mushrooms, wash them, soak them and cut them into thin strips; green and red Remove the stems and seeds of the peppers, wash and cut into thin strips; wash the leeks; add an appropriate amount of starch to water and mix thoroughly to make about 8 grams of wet starch.

5. Heat red, put oil in the pot, wait until the oil is cooked, add dry rice noodles and fry until crispy, remove, then add shredded beef in oil until cooked, pour in the pan In the fence.

6. Use the remaining oil in the pot to stir-fry the minced garlic, shredded bamboo shoots, onions, shredded mushrooms, and green and red peppers thoroughly. Add shredded beef, leek, salt, and MSG. , then use 25 ml of gordon soup, wet starch, and sesame oil and mix thoroughly to make gravy, add 5 grams of tail oil and stir-fry evenly, place it on a plate, and surround it with fried rice noodles.