Seasoning: mung bean sprouts (250g), shallots (moderate amount), shallots (moderate amount), shallots (moderate amount), salt (moderate amount), soy sauce (moderate amount), sugar (moderate amount) and peanut oil (moderate amount).

1. Slice beef, grab it evenly with water, let it eat the draft, add soy sauce and sugar, mix well, and finally add peanut oil to marinate for at least half an hour.

2. After the rice noodles are bought back, break the adhesion by hand.

3 Wash mung bean sprouts, shallots, shallots and leeks.

4. Cut chives, shallots and onions into sections.

5. Heat the oil in the pot, remove the oil from the beef, and drain the oil as soon as it changes color.

6. Filter the beef dry for later use.

7. Clean the oil in the pot, don't leave anything, heat the pot, and put the mung bean sprouts, rice noodles and onions in the pot.

8. Mix the mung bean sprouts with the river flour and stir-fry until the mung bean sprouts are slightly soft.

9. Remove the pan from the fire and add the beef, chives and shallots.

10, add appropriate amount of salt, soy sauce and soy sauce and mix well.

1 1. After adjusting the taste, put the pot on the tempering and stir fry quickly.

Ingredients: dried rice flour 200g, bean sprouts 250g, beef 150g, onion 1.

Accessories: salad oil, a little salt, cooking wine 1 spoon, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce 1 spoon, oyster sauce 1 spoon, half a teaspoon of sugar, half a teaspoon of sesame oil and 2 onions.

1. Boil the water in the pot and add dried river powder.

2. After boiling, remove and drain for later use.

3. Wash and drain bean sprouts for later use.

4. Shred the onion.

5. Marinate the beef slices with salt, cooking wine, soy sauce and salad oil for a while.

6. Stir-fry beef slices in the oil pan first.

7. Wait for the beef to change color.

8. Stir-fry shredded onion in another oil pan.

9. Add bean sprouts and stir fry.

10, add the cooked rice flour and stir evenly with chopsticks.

1 1, first mix a sauce: add oyster sauce, soy sauce, soy sauce, sugar and sesame oil and stir well for later use.

12. Add the prepared sauce and stir well. Sprinkle with onions and serve.

Material: 300 grams of rice noodles.

Accessories: beef (lean meat) 80g, mung bean sprouts 50g.

Specific operation

1. Clean the beef, cut it into shreds, stir it evenly with soy sauce and raw flour, and marinate it for half an hour to make it fully tasty. Wash onion and cut into sections, peel ginger and cut into filaments, and wash bean sprouts for later use.

Put the oil in the hot pot after the fire. When the oil temperature reaches 30%, slowly slide the marinated shredded beef into the pot and stir-fry until the beef turns white.

3. Heat the remaining oil in the pot, add shredded ginger and rice noodles, stir fry, then put shredded beef into the pot, add shredded onion, bean sprouts and colored pepper, stir fry together and mix well. Add soy sauce, soy sauce and sugar and continue to stir-fry until cooked.