Ingredients: lentil horn 350g vermicelli100g.
Methods/steps
Wash the lentil horn, and remove the head from the two corners.
Soak it in a pot for 10 minute, rub it with hand beans in water, take it out and dry it in the air.
Cut the cleaned lentil horn into strips (about 1 cm wide). Cut the onion and ginger for later use.
Put cooking oil in a wok, fire, add a few prickly ash, fry until slightly yellow, take out, put the chopped onion and ginger, and stir-fry the beans in the wok until the onion is slightly yellow.
Stir-fry a few times, add some salt, stir well, and then put a bowl of water.
Rinse the vermicelli and put it in the pot. When it is hot, the vermicelli will become soft. Press the vermicelli under the dish, stew for 3 minutes on high fire, turn it over and continue to stew for 3 minutes (medium fire).
Turn off the fire, pause for 1 minute, open the lid, put the vegetables into a bowl, and serve.