Seasoning: 5g of salt, 2g of monosodium glutamate, 25g of pepper (red and sharp), 25g of soy sauce, 5g of ginger10g, 5g of starch (corn), 20g of garlic (white skin), 5g of sesame oil and 50g of lard (refined).
: 1. Cook vermicelli until it is 80% cooked, rinse it with clear water and drain it for later use;
2. Cut beef into filaments and mix with starch and salt for sizing;
3. Red pepper, garlic and ginger are all cut into filaments;
4. When the lard in the wok is heated to 60%, add shredded beef and stir fry, then add shredded red pepper, shredded garlic and shredded ginger. When fragrant, add vermicelli, soy sauce and salt, stir-fry until vermicelli is cooked, add a little monosodium glutamate and pour sesame oil.