1. After you buy vermicelli, wash it with salt and starch, then control the water to dry it, and then put it on the chopping block. Chop it a few times first, then chop it with the fifth knife and chop it into small pieces of about 5 cm. It looks good and tastes good. Chop the fat sausage and put it away for later use.

2. Flatten the prepared ginger and garlic together, then chop them into powder, then remove the stalks and seeds of the green and red peppers, cut them into cubes, put them together with the minced ginger and garlic, and add 2 tablespoons of fermented beans for later use.

3. Add water to the pot, add a few slices of ginger, add 2 tablespoons of cooking wine, and after the water boils, put the vermicelli into the pot and blanch it. After the vermicelli is formed and rolled up, take it out and control the water, and then put it in the plate. Then put the prepared ingredients (minced ginger and garlic, green and red pepper, and fermented soybean) into a dish, add 1 teaspoon of salt, and then add 2.

4. Start the steamer. After the steamer is started, put the plate with vermicelli into the pot, cover the pot, steam for 5 minutes on high fire, and steam the vermicelli thoroughly, and then take out the pot.