2, seasoning: seafood soy sauce (2 tablespoons), chicken powder (appropriate amount), salt, (appropriate amount).
3. Heat the wok and put 2 tablespoons of salad oil (the amount of cooking at ordinary times), then put the minced garlic into a low fire and stir-fry until the garlic is slightly yellow.
4. Then add chopped pepper and stir-fry for fragrance.
5. Add soy sauce and steamed fish soy sauce and half a bowl of broth (I use chicken soup, but I can't put water directly). Turn off the fire after the fire is boiled.
6. Pour the fried seasoning juice into a small bowl for later use. You can dip the soup with your fingers. If you feel weak, you can add a little salt.
7. Remove the vermicelli soaked in cold water and put it on a plate to smooth it. Cut the doll dish into pieces that can be placed under the vermicelli.
8. Wash the doll dish and cut it in half vertically, then put the cut face down on the cutting board and divide it into three parts vertically with a knife, so that a doll dish is divided into six pieces.
9. Put the sliced noodles of the doll dish on the fans.
10. Pour the stir-fried juice evenly on the baby cabbage and vermicelli with a small spoon, then steam it on medium fire for 15~20 minutes. Because fans suck soup, there should be a little more seasoning juice. After steaming 15 minutes, the baby dish is still a little crispy, and it needs to be steamed for 20 minutes if it is soft.