1. Buy thick mung bean vermicelli first. The ones from the market are pretty good. They are less likely to become rotten. (Tips: Don’t buy bagged vermicelli like Longkou vermicelli. Buy the best ones from the market. Original vermicelli with no packaging, pure snacks, and the raw materials must be common people)

2. Boil a pot of hot water and soak the vermicelli for half an hour. During this time, you can do other things, such as replying to my posts, stepping on my space, etc. The sourness will be produced by the burning. The spicy soup is definitely great.

3. Pour out the water and add more water. Add more water because the vermicelli will swell. Turn on the heat.

4. Add chili oil (preferably boiled with chili powder), pepper, dark soy sauce, vinegar, chicken essence, a little salt, and cut beef into fine dices or thin slices (use cooked beef, if there is no beef, use ham Intestines can also be used) and cook them together

5. Cook until the vermicelli is completely swollen, stir it with water starch, and finally add shredded oil gluten (it will be inferior without Wuxi’s characteristic clear water oil gluten). You can also add some dried tofu and the like.