Soak the vermicelli for about an hour in advance, then add boiling water to the pot for eight minutes, remove it and put it in cold water for later use.

Prepare Jiang Mo, chopped green onion, minced garlic and pepper for later use.

Add a little cooking oil, add minced meat when it is slightly hot and stir-fry until the meat turns white, add chopped green onion, minced garlic, Jiang Mo and pepper, stir-fry until the chopped green onion and minced garlic are golden, and add half a spoonful of bean paste and stir-fry evenly.

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The seasoning will be put at this time. Add a spoonful of soy sauce, half a spoonful of oil consumption and half a spoonful of sugar, add salt and chicken essence to stir fry according to personal taste, and add 1/3 bowls of water. Because the vermicelli is cooked in advance, it is almost cooked when the juice is collected here.

Add half a spoonful of vinegar before cooking. The function of vinegar here is not acid, but the vermicelli itself is sticky. Adding a little vinegar will be more refreshing, so that the dish is ready!

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