2. Accessories: mushroom (fresh) 25g, pepper (green tip) 25g, pepper (red tip) 25g and leek 40g.

3. Seasoning: garlic (white skin) 1g, long-grained rice flour (rice flour) 15g, vegetable oil 50g, starch (pea) 4g, salt 3g, monosodium glutamate1g..

4. Wash the beef and cut it into filaments; Shelling bamboo shoots, washing, and cutting into filaments; Peel onion and cut into pieces; Removing pedicels from mushrooms, washing, soaking, and cutting into filaments; Remove the stems and seeds of green pepper and red pepper, wash and cut into filaments; Leek king chooses to wash it clean; Mix starch with water to make about 8 grams of wet starch.

5, burn red, put the oil in the pot until the oil is half cooked, put the dry rice noodles in deep-frying until crisp, pick them up, then put the shredded beef in the oil until cooked, and pour them in the hedge.

6. Stir-fry minced garlic, shredded bamboo shoots, shredded shallots, shredded mushrooms and shredded green peppers with the remaining oil in the pot, add shredded beef and leek king, add salt and monosodium glutamate, mix well with 25ml of thicken soup, wet starch and sesame oil, add 5g of tail oil, stir well, put on a plate, and stir-fry the fried rice noodles until cooked.