1

Blanch the vermicelli with boiling water for 2-3 minutes, remove and drain, and cut into appropriate sizes for later use.

2

Peel the lotus root and cut it into thin slices, then cut the lotus root slices into small pieces.

three

Green pepper is seeded and pedicled and shredded, and carrot is shredded.

four

Chop garlic, peel and shred ginger.

five

Heat the wok with cooking oil, add Jiang Mo and minced garlic, and stir-fry.

six

Add the sliced meat. After the meat slices change color, add carrots and lotus roots and stir fry.

seven

When the carrot becomes soft and the lotus root becomes transparent, add the vermicelli and shredded pepper and stir-fry slightly.

eight

Add cooking wine, Chili sauce and soy sauce and stir well.