1, mung bean vermicelli a sheet, 200 grams of tenderloin, two green peppers, millet peppers moderate, five cloves of garlic, a spoonful of cooking wine, a spoonful of soy sauce, half a spoonful of soy sauce, sugar / salt / starch moderate, black pepper moderate, peanut oil.

2, tenderloin shredded, add wine, soy sauce, salt, starch mix well marinated for a while. Garlic minced, a little larger. Green pepper shredded, millet pepper cut section. Green bean vermicelli cut strips. Boil water in a pot, add the vermicelli and quickly slide it apart. Pour into the draining basket to rinse cool water, the powdered skin scattered, do not have each other stacked.

3, vermicelli has become transparent. The frying pan in the hot oil, put the shredded meat stir fry . Shredded meat color into the garlic, chili sautéed flavor . Into the pulling the skin, add soy sauce, old soy sauce, sugar, salt quickly stir fry. Add green pepper and turn off the heat. Sprinkle with black pepper and mix well while still warm. The whole fire quickly stir fry, do not have to put a lot of oil and do not need to add water, seasonings and powdered skin mix evenly on it.