1, mung bean sprouts 700g, vermicelli 30g, soy sauce 1 tablespoon, a little chopped green onion, a little chicken essence and a little salt.

2. soak the mung bean sprouts for a while and remove the rotten ones. Drain and set aside. No need to cut.

3. soak the vermicelli for a while and cook it in hot water (the vermicelli should be soft, otherwise it will be difficult to fry).

4. Take it out and cut it a few times (if it is too long to clip, just cut it a few times)

5. Treat ginger, garlic and onion.

6. Cut ginger, garlic and onion into sections and set aside separately.

7. Just a small piece of ginger and 3~5 cloves of garlic will do. Onions should be fresh.

8. Start frying.

9. Wash the pan and drain the oil. When the oil is slightly hot, pour it into the garlic Jiang Mo and stir fry. Then pour in the mung bean sprouts and stir fry a few times. Then pour in the fans and stir fry together.

10, stir-fry the seasoning a few times, pour some water, add salt, chicken essence, a little soy sauce and pepper oil.

1 1. stir-fry this dish. The mung bean sprouts are easy to fry, and the vermicelli is made in advance, so it doesn't take long to fry.