Seasoning: Zanthoxylum bungeanum 10g, shallot 8g, coriander 10g, pepper powder 2g, aged vinegar 10g, sesame oil 5g and pepper oil 5g.

Practice steps:

1, 100g vermicelli, 200ML boiling water, soaked until vermicelli becomes soft.

2. Boil clear water, pour in 15g oil pepper, 2g salt, 2g pepper powder, and pour in vermicelli.

3. Add 10g mature vinegar, 5g sesame oil and 5g pepper oil, and take out.

4. Pour in braised beef, chopped green onion and coriander.