1. Put the vermicelli into a large pot, pour in boiling water, soak for 10 minute to soften the vermicelli, then take out the prepared Chinese cabbage, remove the bad leaves, break off the tender Chinese cabbage leaves and cut them into pieces. The chess pieces can be bigger and put in a cauldron for later use.

2. Wash the prepared red pepper thoroughly, cut it into rings after washing, and treat the green pepper as well. Cut it and put it in Chinese cabbage for later use.

3. Chop garlic and cut it into pieces. After the garlic is cut, cut the ginger into pieces and put it on a plate for later use. The fans are almost ready. Take out the control water and put it in a plate for later use.

4. Put oil in the pot, add a little cooking oil, and then add dried Chili, pepper and minced ginger and garlic to stir-fry for fragrance. Stir-fry the cabbage for half a minute, then stir-fry the oyster sauce until the cabbage is broken.

5. Add the edible salt, chicken essence and vermicelli into the pot and mix well. Finally, add a little soy sauce to color. Stir-fry for half a minute and then serve.

Matters needing attention

1. Chinese cabbage leaves can be cut into slightly larger pieces, but Chinese cabbage should be cut slightly thinner, because Chinese cabbage is not easy to taste.

2. The vermicelli only needs to be softened and does not need to be soaked for a long time.