Cabbage vermicelli, vermicelli soaked in warm water, drained, onion, carrot and cabbage shredded. Stir-fry ginger slices and onions in lard and stir-fry until the onions are slightly yellow. The fragrance is fully precipitated. Add carrots and stir well. Add cabbage oil residue and stir-fry until soft. Add salt, oyster sauce, a little steamed fish soy sauce and pepper, and add two tablespoons of warm water. (Not much, the cabbage is still out of water) Put the vermicelli in and put it on the cabbage. Cook for a while. Stir-fry to collect juice, add chicken essence and sesame oil.